This is an excellent alternative to those who want the indulgence of mac and cheese, but a higher boost of nutrients at the same time. This is ridiculously kid-friendly, and they will love it just the same!
Season a pot of water with ¼ cup of kosher salt. Bring the butternut squash to a boil in the salted water. Boil until fork tender.
Reserve 1 cup of cooking liquid. Remove the squash. Bring the water back to a boil. Cook the pasta as directed on the packaging.
Add the butternut squash, ½ cup of reserved cooking liquid and the settled cream at the top of the coconut milk can to a blender. Blend until silky smooth. Add more cooking liquid until you have the consistency desired.
Bring the creamy butternut squash sauce to a simmer. Stir in the pasta. Stir in 1 cup parmesan, salt, nutmeg, garlic powder, and onion powder. Top with the crispy onion topping and the remaining cheese. Cover to let the cheese melt. Garnish with paprika.
**For a quick variation: Swap the parmesan for sharp cheddar. Cook half a bag of Eat Smart broccoli. Rough chop and stir in at the end.