Butternut macaroni and Cheese |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A healthy version of the classic dish Ingredients:
1 lb elbow macaroni |
3 cups butternut squash, grated |
6 tablespoons butter |
2 teaspoons dried sage |
2 shallots, minced |
2 cups chicken stock |
6 tablespoons mascarpone or 6 tablespoons heavy cream |
1/2 teaspoon nutmeg |
salt and pepper |
4 tablespoons parmigiano-reggiano cheese, grated |
Directions:
1. Bring a large pot of salted water to a boil, add pasta and cook according to directions.
2. Cut ends off butternut squash, set it on its bottom and slice off skin with a knife. On the coarse side of a grater, grate 3 cups of squash.
3. In a saute pan over medium-high heat, add butter, squash, sage and shallot. Saute for 2 minutes. Add chicken stock. Cover and cook for 4 minutes. Add nutmeg, salt and pepper. Transfer to a blender, add mascarpone and puree.
4. Drain pasta and toss with sauce. Top with cheese and serve.
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