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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
Cook the pasta in a large pot of salted water until al dente. Drain, and set aside.
In a large pot, bring milk to a simmer over medium low heat. Add cream cheese and whisk until no lumps remain. Reduce heat and add shredded cheese and Country Crock and continue to whisk until the cheese is completely melted. Finally, add the butternut squash puree and season with salt and black pepper, to taste.
Add cooked pasta to the pot and stir well. Continue cooking for a few minutes until the sauce has thickened, 2 to 3 minutes. Season with more salt and black pepper, to taste. Serve immediately.
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