I am in a food coma.
I went back for thirds tonight.
I never go back for thirds.
This mac and cheese really hit the spot. And apparently I was really hungry!
My farm friend Ellen gave me the idea of making a butternut squash mac and cheese. She got inspiration from Cooking Light and so I went over to their website to check out the recipe. It sounded great and with a few modifications (whole milk, more cheese, and olive oil instead of cooking spray) I made a new Fall favorite dinner!
I highly recommend going back for seconds on this dish. Not thirds. Henry and I are about to watch a movie on the couch until my stomach feels better. This meal was worth it though!
Butternut squash mac and cheese:
3 cups cubed peeled butternut squash (about 1 medium sized butternut squash)
1 1/4 cups chicken broth
1 1/2 cups whole milk (or whatever you have on hand)
3 garlic cloves (minced)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons goat cheese
1 1/4 cups shredded Gruyère cheese
1 cup grated pecorino Romano cheese
1/4 cup grated Parmigiano-Reggiano cheese, divided
1 pound uncooked cavatappi
Extra virgin olive oil for coating
1/2 cup panko (Japanese breadcrumbs)
2 tablespoons chopped fresh parsley
Preheat oven to 375 degrees
Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.
Place the hot squash mixture in a food processor or blender. Add salt, pepper, and goat cheese. Process until smooth. (be careful of hot spatters!!!) Pour mixture into a large bowl. stir in Gruyère, pecorino Romano, and 2 tablespoons Parmigiano-Reggiano. Stir until combined.
Cook pasta. Add to squash mixture. Transfer to a baking dish.
While pasta cooks heat oil in a medium skillet over medium heat. Add panko, and cook for 2 minutes or until golden brown. Remove from heat; stir in remaining 2 tablespoons Parmigiano-Reggiano cheese. Sprinkle evenly over the pasta mixture
Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately. Enjoy!