A few weeks ago we showed you how to roast butternut squash. Here’s why…
This experiment gone right is a result of too many butternut squashes in my organic delivery box. But what a revelation it was! A healthier, easy version of that guilty pleasure, macaroni and cheese. Butternut squash is high in beta-carotene, vitamins, minerals and anti-oxidants. It’s also creamy when used in a dish like this. We promise, this will have people asking for recipe – it’s fabulous. 😉
I have also made it in individual ramekins at parties – huge hit!
2 cups peeled, seeded and roasted butternut squash
1 cup vegetable or chicken stock
1 1/2 cups non-fat milk (or for a richer version, use heavy cream)
1/4 tsp. cayenne pepper
1/4 teaspoon nutmeg
Pinch of allspice
3/4 teaspoon salt
Fresh ground black pepper
1 pound whole grain elbow pasta
1 cup light sharp cheddar cheese
1/4 cup grated parmesan cheese
1/2 cup light ricotta
1/4 cup grated romano cheese
2 tablespoons Panko bread crumbs
1 tsp. olive oil
Preheat oven to 375 degrees. Mix squash, stock and milk in a medium saucepan until boiling, then remove from heat. Add spices and mix contents well.
In a large saucepot, boil salted water for pasta. Add elbows and cook until al dente, 8 to 10 minutes. Drain and transfer to large mixing bowl. Add squash mixture, Parmesan, cheddar and ricotta and mix well.
In a baking dish, spray canola oil liberally and add squash & noodle mixture. Spread evenly across. Sprinkle bread crumbs and top with romano cheese.
Cover with foil and place in oven for 20 minutes. Remove foil and continue baking for 20 to 40 minutes, until lightly browned and crisp on top. Serve immediately.
See ROASTING BUTTERNUT SQUASH for instructions on prepping squash for this recipe.