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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 pound(s) macaroni |
2 tablespoon(s) olive oil |
2 tablespoon(s) butter |
1 onion chopped |
3 tablespoon(s) flour |
2 cup(s) chicken broth |
1 pound(s) butternut squash cooked can use frozen cubed |
1 cup(s) cream or half and half |
2 cup(s) graded cheese cheddar or any other |
4 ounce(s) parmigiano cheese grated |
pinch(s) nutmeg ground |
salt and pepper to taste |
1 cup(s) bread crumbs with handful more parm cheese |
Directions:
1. Directions
2. cook pasta
3. Cook the chopped onion in melted butter and oil 1 to 2 minutes, then add flour and cook together 1 to 2 more minutes. Stir in stock, then combine with cooked butternut squash until heated. Stir in cream or half-and-half and bring sauce to a bubble. Stir in cheeses and season the completed sauce with salt, nutmeg and pepper. Taste to adjust seasonings.
4. Drain cooked pasta well and combine with sauce. Put in a baking dish and top with breadcrumbs mixture and bake until golden at 350 for no more than 20 minutes.
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