Butternut Squash Mac and Cheese with Broccoli

Peel squash; halve squash and remove seeds. Cut squash into large pieces. Place squash pieces in a steamer basket in a large pan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, about 12 minutes or until tender. For oil-free: Heat a medium saucepan over medium. Add onion, garlic, thyme, and ¼ cup water to pan. Cook about 6 minutes or until onion is tender, stirring occasionally and adding water, 1 to 2 tablespoons. at a time, as needed to prevent sticking. *(If using oil: In a medium saucepan, heat olive oil, then add onion, garlic, and thyme. **Cook** about 6 minutes or until onion is tender, stirring occasionally.)* Transfer onion mixture to a blender. Add squash and the next five ingredients (through pepper). Cover and blend until smooth. Pour squash mixture into a large saucepan. Cook pasta according to package directions, adding broccoli the last 5 minutes of cooking; drain. Add drained pasta and broccoli to squash mixture; toss to coat. Serve warm topped with fresh basil. Prep-time: 25 MINUTES / Ready In: 40 MINUTES Makes 5½ cups Serving size: ¼ of recipe