Recipes

Butternut Squash Mac and Cheese

veg

WINTER SQUASH

1 medium to large butternut squash

2 teaspoons extra virgin olive oil

2 tablespoons butter

1 teaspoon garlic powder

1 teaspoon onion powder

1 pound macaroni or other short-cut pasta

5 cups water

1 teaspoon salt

4 ounces cream cheese

8 ounces NYS sharp cheddar cheese, shredded

2 ounces Parmesan cheese, finely grated

Roast the squash by preheating oven to 425 degrees Fahrenheit. Line a large- rimmed baking sheet with parchment paper. Cut squash in half and remove pulp and seeds. Rub olive oil on cut s of squash and place on prepared pan with flat sides down.
Bake squash 40 to 60 minutes, until it is easily pierced with a fork; let cool. Once cool enough, peel off skin and discard it. Mash squash with a potato masher. Set aside or refrigerate until ready to use.
Melt the butter in a large pot or Dutch oven over medium heat. Add the garlic and onion powder and cook 2 to 4 minutes stirring frequently until the butter is fragrant and brown specks start forming. Add the dry pasta and stir to coat.
Pour water and salt in pot with the pasta. Add 2 cups of mashed butternut squash. Cover the pot and bring to a boil over high heat. Remove the lid and set timer for 8 minutes.
Cook stirring occasionally. Once the timer goes off, do not drain the water. Stir in the cream cheese over medium heat. Cook 4 to 5 minutes until the cream cheese is melted and the pasta is el dente. Turn down the heat to maintain a steady simmer.
Reduce heat to low and add the cheddar and Parmesan cheese. Stir until the mixture is melted and creamy. Remove pot from the heat.
Season with salt and serve in bowls with extra grated Parmesan cheese sprinkled on top, if desired.

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Butternut Squash Mac and Cheese