From Butternut Squash Mac and Cheese

Original Source:

1 butternut squash (approx 4 cups)
450 grams whole wheat elbow macaroni
4 tablespoons butter
½ cup flour
2 cups skim milk
2 tablespoons dijon mustard
2 teaspoons salt
1 teaspoon freshly grated nutmeg
½ teaspoon of cayenne pepper
450 grams shredded medium cheddar (about 4 cups)
1¾ cups chicken or vegetable stock
1 cup bread crumbs

  1. preheat oven to 325°F
  2. slice squash in half and discard seeds; place, cut side down, in a pan with some water and roast for 1 hour until very tender
  3. when squash has cooled, peel skin off and discard; puree squash in food processor until it has a smooth consistency; set aside
  4. bring a large pot of water to boil; boil pasta to al dente – about 6 minutes; drain pasta and set aside
  5. in a very large pot, melt 4 tablespoons butter and slowly stir in ½ cup flour to form a paste
  6. off heat, SLOWLY whisk in 2 cups of milk; return to medium low heat until sauce fully blends and thickens
  7. add pureed squash to the thickened sauce
  8. add mustard, salt, nutmeg, and cayenne pepper
  9. stir in 3 cups of cheese (set aside 1 cup for the topping) and 1¾ cups of stock, alternating cheese and stock by cupfuls
  10. taste sauce, adjust seasonings if needed
  11. add pasta to cheese/squash sauce and toss to coat evenly
  12. transfer mixture to an oven-safe dish (9”x13” glass pan)
  13. cover the pasta with the remaining shredded cheese, and sprinkle on the bread crumbs
  14. bake in the oven at 325°F for 25 minutes
  15. let stand 10 minutes before serving

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