Healthier Butternut Squash Mac and Cheese

1. Melt butter on a skillet over medium-low heat and add a yellow onion cut into thin slices. Cook until golden, about 20 minutes.
2. Bring stock to a boil in a pot.
3. Cut butternut squash into cubes, removing skin and seeds.
4. Add butternut squash to the chicken stock and boil for 10-15 minutes or until tender.
5. Cook elbow macaroni according to package directions.
6. Drain the butternut squash but reserve 1/3 cup of the chicken stock.
7. Put the cooked butternut squash, caramelized onions, milk, and 1/3 cup of reserved chicken stock into a blender and blend until creamy.
8. Add the blended sauce to the cooked macaroni and cheese, then stir to combine.
9. Season with salt, pepper, and optional parsley.