Yes, my squash obsession is still going strong. I've been thinking about this recipe since I made the aztec squash soup last week. Repeat after me: butternut squash mac & cheese. It sounds strange. It's amazing.
Butternut Squash Mac & Cheese
Makes about 6 servings
1 medium butternut squash
12 oz. macaroni noodles*
1 small onion, chopped
1 tsp. nutmeg
1/2 tsp. white pepper
1 Tbsp. flour*
1 cup milk
12 oz. sharp cheddar, grated
Roast the butternut squash: cut in half, seed, rub cut side with olive oil, and place, cut side down in a baking dish. Bake in 400 degree oven for 60-75 minutes, or until soft. Once cool enough to handle, scoop the flesh out into a large bowl. Mash the squash with the backside of a spoon.
Reduce oven temperature to 350 degrees. Cook macaroni on stovetop according to package. Rinse with cool water. Set aside.
Heat 1 Tbsp. olive oil over medium heat. Add onion and cook for about 2 minutes. Add spices and continue to cook, stirring occasionally until the onion is translucent. Add flour and mix well. Stir in milk slowly. Increase heat and continue to stir until sauce begins to boil. Reduce heat and continue stirring, allowing sauce to thicken. Add cheese and continue to stir until cheese is mixed in and fully melted.
Add sauce and noodles to bowl with squash. Mix well. Transfer to a baking dish and bake 30 minutes. This makes a pretty sizable dish. Nate and JR and I ate it last night. Marika and I will be eating the leftovers tonight (a cheesy dish to accompany our cheesy Bachelor viewing).
*I made our mac & cheese gluten free by using rice noodles and brown rice flour. Also we don't generally keep milk in the house, so I used soy milk. It still turned out great. You can also make the recipe vegan by substituting soy milk for the milk and in place of sharp cheddar, use 8 oz. vegan cheddar, 2 oz. vegan jack cheese and 1/2 cup vegan cream cheese.
Let me know what you think!