Description
A take on butternut squash macaroni and cheese with farm fresh ingredients from the Black Forest market. Key ingredients from the market include butternut squash, Gouda cheese, cheddar cheese, sourdough breadcrumbs, mushrooms, and garlic along microgreens for garnish.
Ingredients
Scale
- 1 Medium-Sized Butternut Squash
- 2 Garlic Cloves
- 2 tsp Kosher Salt
- 1 1/2 tsp Ground Black Pepper
- 2 tbsp Olive Oil
- 1 cup Milk or Vegetable Stock
- 4 oz Aged Gouda Cheese, Shredded
- 8 oz Sharp Cheddar Cheese, Shredded
- 8 oz Oyster Mushrooms (Optional)
- 16 oz Pasta, Cavatappi
Breadcrumb Topping
- 1 cup Sourdough Bread
- 1 Garlic Clove
- 1/4 cup Herbs (Parsley, Basil)
- 1 tsp Olive Oil
Instructions
- Preheat oven to 400° F Line a large sheet tray with foil, set aside.
- Using a sharp knife, slice the butternut squash in half lengthwise. Be careful as the squash’s skin is quite tough! Using a spoon, scoop out the seeds and bit of flesh from the squash.
- Spread 1 tablespoon olive oil over the squash halves. Place 1 garlic clove in each squash. Add 1 tsp kosher salt and 1/2 tsp ground black pepper. Place sheet tray into the preheated oven and roast for 40-60 minutes, depending on the size of your butternut squash. You will know the squash is done when you can press it with a fork and it is soft.
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While the squash is roasting, cook your pasta. Fill a large pot with water and bring to a boil. Add 2 tsp salt to your water. Add your pasta and cook 1 minute under the recommended time. You want your pasta to be “al dente” and have a little bite to it. Drain the pasta and set the pot aside to use again.
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Let the squash cool for at least 10 minutes. After 10 minutes scoop the flesh of the butternut squash out and place into the bowl of a food processor. Be sure to scoop all the flesh and the garlic!
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Add 1 cup of milk or stock to the food processor. Process the mixture until it is smooth and creamy.
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Place the pot you used for the pasta onto the stove and heat to low. Using a spatula spoon the butternut squash mixture into the pot. Add both the shredded Gouda and cheddar cheeses and the mushrooms (if using). Stir the cheeses into the butternut squash mixture until they are melted. At this point check your mixture for seasoning. Add additional salt and pepper to taste.
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Add the cooked pasta to your squash and cheese mixture. Mix thoroughly.
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Place pasta mixture into a 9×13 dish that has been coated with cooking spray.
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In a small bowl, mix together the breadcrumbs, herbs, minced garlic and olive oil. Spread mixture evenly over top of your mac and cheese.
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Bake for 25-30 minutes or until bubbly and golden brown on top. Allow to cool for 5 minutes, enjoy!
- Prep Time: 5
- Cook Time: 75
- Category: Dinner, Sides, Holiday
- Method: Bake
Nutrition
- Serving Size: 1
- Calories: 388
- Sugar: 2g
- Sodium: 1155mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 36mg
