Butternut Macaroni and Cheese (With Squash) |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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I found a recipe for mac and cheese with butternut squash, then another and combined them and added a few twists of my own. This is a delicious fall meal! Ingredients:
1 lb butternut squash, peeled and cubed |
1 tablespoon olive oil |
salt and pepper |
3 tablespoons butter |
1 onion, diced |
3 garlic cloves, minced |
1 teaspoon dried sage (you can use a bit more of fresh) |
2 teaspoons flour |
3 cups milk |
nutmeg |
cayenne pepper |
1 cup cheese, shredded (sharp cheddar, fontina, mozzarella) |
1/4 cup parmesan cheese, grated |
1/2 cup ricotta cheese |
1 lb pasta (rotini or elbows) |
1/4 cup breadcrumbs |
Directions:
1. preheat oven to 425.
2. combine squash, olive oil and salt and pepper.
3. roast squash for about 40 minutes until it's tender and getting lightly browned.
4. reduce oven temp to 350.
5. meanwhile, heat butter in a large skillet and saute onion, garlic and sage about 5 minutes.
6. stir in flour 2 minutes.
7. add milk and bring to a boil, whisking until thick.
8. stir in cheeses, cayenne, nutmeg, salt and pepper to taste.
9. add squash, smashing with a whisk until desired consistency.
10. cook pasta al dente, combine with sauce and pour into a greased casserole. Top with bread crumbs and bake 30-40 minutes.
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