Side dishe for 8
Butternut Squash Mac and Cheese
Roasted butternut squash blends with cheese, milk, and pasta before baking under a crisp breadcrumb topping.
$2.05per serving $$
80 minstart to table
8servings
Ingredients
- 1 large butternut squash
- 2 shallots
- 2 cloves garlic
- 1/2 lb shell pasta
- 1/4 cup olive oil or melted butter
- 2 1/2 tsp balsamic vinegar
- 1 tsp onion powder
- 1/4 tsp nutmeg
- salt and black pepper to taste (optional)
- 1 1/2 cups milk or heavy cream
- 2 1/2 cups grated cheddar cheese
- 2 1/2 cups grated gruyere cheese
- 1/2 cup finely grated pecorino cheese or parmesan
- 3/4 cup panko breadcrumbs
- 1 1/2 tsp extra-virgin olive oil
Steps
- Heat the oven to 425 F and line a large baking pan with oil.
- Peel and cube the squash, slice the shallots, and add them with garlic, oil, balsamic vinegar, onion powder, nutmeg, salt, and pepper.
- Roast the vegetables for 35 to 40 minutes, until the squash is tender.
- Boil the pasta in salted water until just tender, then drain it.
- Blend the roasted vegetables with the milk, cheddar, gruyere, and half the pecorino until smooth, then stir in the pasta.
- Spread the mixture in a greased 9-by-13-inch baking dish, top with panko, remaining pecorino, and olive oil, and bake at 375 F for 20 minutes.
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