Butternut Squash Macaroni and Cheese |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 16 |
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Ingredients:
1 lb butternut squash (about 3 cups peeled, seeded, and cut into 1 inch cubes) |
1 cup low-sodium chicken stock |
1 1/2 cups skim milk |
1 pinch of freshly grated nutmeg |
1 pinch cayenne pepper |
3/4 teaspoon kosher salt |
fresh black pepper |
1 lb short pasta (rotini, cellentani, or elbow macaroni) |
4 ounces extra-sharp cheddar cheese, grated (storebought okay) |
1/2 cup part-skim ricotta cheese |
4 tablespoons parmigiano-reggiano cheese, finely grated, divided |
2 tablespoons panko breadcrumbs, crumbs |
1 teaspoon olive oil |
olive-oil cooking spray |
Directions:
1. Preheat oven to 375°F.
2. Combine squash, water (or stock) and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, approximately 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne and salt, and season with black pepper. Stir to combine.
3. Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons of the Parmigiano-Reggiano.
4. Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine panko crumbs, remaining 2 tablespoons parmesan cheese, and oil; sprinkle evenly over noodle mixture.
5. Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30-40 minutes more.
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