Butternut (Or Acorn) Squash Mac & Cheese

  1. preheat over to 375.
  2. combine squash, broth, and milk in large pot and bring to a boil over medium high (careful not to scald the milk). reduce heat to medium and let simmer until the squash is fork-tender (20-ish minutes). take pot off the heat and mash the squash (or use immersion blender, which makes it much easier) with the nutmeg, cayenne, salt, and pepper.
  3. boil water for pasta and cook pasta until just al dente. drain and put in pot with squash mixture, ricotta, cheddar, and half of the parmesan.
  4. grease inside of a baking dish (9 inch with 4 inches deep works well) and transfer pasta mixture. top with breadcrumbs and remaining parmesan.
  5. bake uncovered for 20 minutes until crispy on top.

butternut, vegetable broth, milk, nutmeg, cayenne pepper, salt, freshly ground black pepper, pasta, cheddar, ricotta, could, breadcrumbs

Taken from food52.com/recipes/63659-butternut-or-acorn-squash-mac-cheese (may not work)

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