I bought a giant butternut squash last week. I peeled it and roasted it. Set it aside for another batch of Butternut Squash soup.
And while searching for dinner ideas i stumbled upon a recipe for Butternut Squash mac and Cheese.
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Ingredients (Adapted from Rachael Ray):

2 Tbsp Butter

1/2 medium onion, finely chopped

3 Tbsp Flour

1 cup of Veggie Stock

1.5 cups of milk of milk

dash of nutmeg

salt and pepper to taste

2 cups of shredded extra sharp Cheddar Cheese

2 cups of cubed Butternut Squash

1 lb of penne rigate or pasta with ridges

Since i already roasted the butternut squash I thought this was a great option and I have never had this combination together.

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I started with a medium sauce pot, melted the butter and sauteed the onions until they were transparent over medium heat; about 5 minutes. I slowly added in the flour with a whisk and stirred till it was a thick paste. Once the flour was well incorporated into the butter and onions i slowly poured in the veggie stock; whisking it while i was pouring it. I stirred occasionally for about 5 minutes letting the mixture thicken. Turned the heat to low. Then I slowly, whisked in the milk, nutmeg, and salt. The mixture should be thick enough to coat the back of a spoon. (if its too thick, you can always add a little more stock). Add the cheese slowly, stirring it in a figure 8 motion.

Now you can add your butternut squash to the bechamel sauce… oh yea… that process up there is a bechamel sauce. 🙂

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While the bechamel was being made i was also simultaneously making a pot of penne rigate. The insructions on the box said 11 minutes would yield al dente pasta. Its important to know that everyones stove is different and heating temperatures range. I make a note to start checking the pasta after 7 minutes. Glad i did, the pasta was perfectly al dente after 8 minutes of cooking. I strained the pasta combined the bechamel sauce with penne and squash.

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The mixture together was smellign wonderful! the sharpness of the cheese, the creaminess of the sauce, and the sweetness of the squash were the PERFECT combination.

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I served myself a bowl, called my friend Courtney and invited her to dinner. It was awesome!

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This was sinful and comforting to come home to on a cold day. I would serve it up with some protein though… because one cannot live on pasta alone (okay, maybe I can… but life is about balance people) Maybe a grilled chicken breast?

YUM! Make this! its AWESOME!

P.S. not to put her on blast or anything but MAMA FOOD SNOB claims to LOATHE anything with a bechamel sauce and when i brought her a giant tub of this pasta, her and my father went to town…. and left not a drop on the plate.

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