Apologizes for the delays, life has been a bit crazy lately. Lots of travel for joyous and not so joyous reasons (my beloved Grandma Charlotte passed away, she was 92 and lived a full wonderful life). I’m grateful that I was able to say goodbye with our family in Cleveland. With all of this travel and dissertating stress, as well as the cooler weather, I am back in the kitchen cooking up a storm.
A few people lately have mentioned squash macaroni and cheese lately… and today while I was at Whole Foods, I saw a can of pureed butternut squash and was craving comfort food. This was the result.
Butternut Squash Macaroni and Cheese
Makes many servings!
1 15 oz. can Pureed butternut squash, or pumpkin (or 1.5 cups pureed squash)
2 Tb Butter, unsalted
1 Onion, medium, diced
1 lb Macaroni or Cavatappi
3/4 cup Milk
8 oz Extra sharp cheddar, grated
3 Tb Parmesan cheese, freshly grated
1 Tb Flour
1/8 Tsp. Mustard powder, dried
Salt and Pepper, to taste
1. Prepare the pasta and cook to al dente.
2. In a large skillet, saute the onion in butter until translucent. Add flour and milk and stir until the sauce slightly thickens (aka making a roux). Season with mustard powder. Add can of squash, grated cheddar and Parmesan. Stir until the cheese is melted. Add cooked pasta and season with salt and pepper to taste. Serve with extra Parmesan if you like. Freezes well, if you can restrain yourself from eating the whole casserole.
Note: Adding nutmeg, or using ricotta or greek yogurt might help mask the squash flavor; though using extra sharp cheddar helps too.