Squasharoni And Cheese Recipes

BUTTERNUT SQUASH MAC AND CHEESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place butternut squash, cut-side down, on a baking sheet.
• Roast squash in the preheated oven until soft, 40 to 50 minutes. Remove squash flesh from skin and set aside. Reduce oven temperature to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Melt butter in a large saucepan over medium heat. Whisk flour and mustard into melted butter until smooth, about 1 minute. Gradually whisk milk into flour mixture until the mixture has the texture of heavy cream, 5 to 7 minutes. Remove from heat.
• Stir butternut squash, white Cheddar cheese, and Cheddar cheese into milk mixture until cheese is melted. Stir rotini into cheese mixture. Pour cheese mixture into a 9x13-inch baking dish. Top with bread crumbs.
• Bake in the preheated oven until bread crumbs are golden, about 10 minutes.

BUTTERNUT SQUASH MAC AND CHEESE

Steps:

• Heat a pot of water to boil for the pasta. Salt the water then add the pasta and cook to al dente or, with a bite to it.
• While pasta cooks, heat a medium heavy bottomed pot over medium heat. Add the extra-virgin olive oil and butter. When the butter melts into the oil, add the thyme and grate the onion directly into the pot with a hand held grater or Microplane. Cook the grated onion in butter and oil 1 to 2 minutes, then add flour and cook together 1 to 2 more minutes. Whisk in stock, then combine with butternut squash until warmed through and smooth. Stir in cream or half-and-half and bring sauce to a bubble. Stir in cheeses in a figure 8 motion and season the completed sauce with salt, nutmeg and pepper. Taste to adjust seasonings.
• Drain cooked pasta well and combine with sauce. Serve alongside chicken sammies and top with thyme leaves picked from remaining sprigs (Boo would also have a little extra sprinkle of that cheese, please!)

SQUASHARONI AND CHEESE

Steps:

• Divide the squash into 1-cup and 1/2-cup portions (this uses up the whole package.).
• Cook the macaroni in salted water al dente, according to package instructions (usually 7 minutes).
• In a large mixing bowl, mix the 1 cup of squash puree with the macaroni.
• To make the sauce, put the butter in a heavy saucepan and slowly melt on low heat.
• Incorporate with the flour and dry mustard.
• Add the milk and cream, and stir together. Raise the heat a little.
• Add the 1/2 cup of squash puree and fully blend it inches.
• Blend in the white pepper and nutmeg.
• Add the shredded cheese gradually, stirring every time, until fully melted inches.
• Keep stirring on medium-low heat until thickened.
• Pour over the macaroni and squash in the mixing bowl and mix together.
• Serve with a fresh parsley spring and enjoy the awesome nutty flavor.