Kimchi Squash Mac and Cheese

 Serves: 6 

Ingredients	Qty	Prep
Macaroni	1 lb
Buttercup squash	1.5 lbs	peeled
Onion	1 large	chopped
Garlic	3 - 4 cloves	grated
Kimchi	2 cups	divided
Stock	4 tsp
Cheddar	0.5 lb
Green onion	garnish	to taste
Pepper	garnish	to taste
Oil	2 tbsp	frying

Method:

• Cook pasta al dente in salted water, reserve 2 cups pasta water
• Fry onion and garlic for 5 minutes in oil until soft
• Add kimchi and stir liquid evaporates
• Chop the squash in cubes and add to the pot along with the stock
• Cook with closed lid until squash is soft
• Blend with the pasta water (as needed) until creamy
• Toss with pasta and turn off the heat
• Add cheese a handful at a time and stir until melted
• Top with pepper, green onion, and toasted breadcrumbs