Butternut Squash Mac n Cheese
1 lb whole-wheat macaroni, cooked
1/2 roasted butternut squash, pureed (directions below)
2 T extra-virgin olive oil
1/2 yellow onion, small diced
2 garlic cloves, minced
3 T butter
3 T whole-wheat flour
1 C chicken stock
1-1/2 C milk
S&P, to taste
1/2 C parmesan cheese, grated
2 C sharp cheddar cheese, grated
Preheat oven to 450F.
Split the squash down the middle and scrape out the seeds. Drizzle with olive oil, season with salt, and roast in a oven for about 45 mins.
When you can easily pierce the squash with a fork, it’s ready. Set it aside and allow it to cool.
Once it’s cooled, scrape the squash out into a bowl and puree it with an immersion blender (use a regular blender if you don’t have an immersion blender or you could even use frozen pureed squash). Set aside the puree until ready for use. (You'll only need 1/2 the puree for this recipe, so just freeze the rest for later use)
Heat the oil in a large pan over med-high heat. Saute the onions until caramelized, about 10 minutes. Add the garlic until fragrant, about 1 minute. Add the butter and allow to melt. Once melted, add the flour and cook a couple minutes. Add the stock and milk using a whisk and mix well. Season with S&P, and nutmeg and cook 3-4 more minutes. Stir in the squash puree and mix well. Once it starts to bubble take it off the heat and add the parmesan cheese along with 1-1/2 cups sharp cheddar cheese. Once the cheeses have melted, stir in the macaroni.
Pour macaroni into a casserole dish & top with remaining 1/2 cup sharp cheddar cheese. Bake for 15 minutes.