You can use frozen diced butternut squash if preferred.

Equipment Needed

Measuring cups and spoons, large pot, knife, cutting board, parchment lined baking sheets, strainer, large spoon and an immersion blender


Boil the pasta according to package instructions and set aside.

Preheat the oven to 375°.  

Peel, seed and dice the butternut squash and dice the red onion. 

Place the squash and onion into a bowl, add 2 tablespoons of olive oil and a liberal seasoning of sea salt and pepper to taste.

Transfer the mixture to a parchment lined baking sheet and roast in the oven for 20 minutes.


Chop the cauliflower into small florets and transfer it to the same bowl the squash mixture was in.

Add 1 tablespoon of olive oil and sea salt and pepper to taste.

Mix thoroughly and transfer the mixture to a parchment lined baking sheet and roast in the oven for 15 minutes, or until cauliflower is brown on the edges and tender.

In a large pot over medium heat, add the garlic butter and let it melt.

Add the turmeric, mix to incorporate and sauté for 1 minute.  

Add the roasted squash, onions, cauliflower, chicken stock and cream.

Let simmer for 5 minutes, stirring constantly.

Shut off the heat and purée with an immersion blender until smooth. 

Add the cooked pasta and the cheddar cheese. Stir until the cheese has melted and everything is combined.

Transfer the whole pot into the oven and bake for an additional 15 to 20 minutes.

Remove from the oven, let cool slightly and serve.

For more Classic Comfort Foods Made Healthy from the GoodLife Kitchen try: