Cheesy Butternut Squash Pastina

Preheat the oven and cut the butternut squash in half lengthwise; place the halves cut‑side up on a baking sheet.

Drizzle the squash halves with oil (or honey) and sprinkle with salt, then roast until tender.

In a large pot melt the butter over medium heat and stir in garlic powder, onion powder, and paprika.

Add the pumpkin purée and tomato purée to the pot, whisking to create a smooth orange‑brown base.

Pour the vegetable broth into the pot and bring to a gentle simmer.

Stir in the roasted butternut squash pieces, allowing their flavor to infuse the broth.

Add the pastina and cook until the pasta is al dente, stirring occasionally so the starch releases and thickens the sauce.

Grate ginger directly into the pot and stir to combine.

Fold in the shredded mozzarella (or cheddar) and grated parmesan, mixing until melted and the sauce is silky.

Season the mac and cheese with salt and freshly ground black pepper to taste.

Serve hot, optionally topping with extra grated parmesan.