Friday, February 26, 2010

The Week of Eating in: Friday — Butternut sqaush mac and cheese

It's back!

I've seriously revamped my prized butternut squash mac and cheese recipe over the last couple of months. It's now healthier than the original and vegetarian friendly.

Here's the latest version:



1 lb (~450 g) macaroni
1 large butternut squash, peeled, seeded, chopped into 1-inch cubes
4 tbsp olive oil
¼ cup flour
1 cup milk
1 cup vegetable stock
¼ tsp nutmeg
1 pinch cayenne pepper
1½ cups shredded old cheddar (~1 brick)
~5 slices whole grain bread


Toss the cubed squash in 1 tbsp oil, season with salt and pepper. Roast for 30–40 min until tender.

Bring a large pot of salted water to a boil. Boil pasta to al dente, drain and set aside.

Heat 2 tbsp oil over medium heat and slowly stir in ¼ cup flour to form a roux. Off heat, slowly whisk in 1 cup of milk, then 1 cup of stock. Return to medium low heat until sauce fully blends and thickens. Lower heat to lowest setting. Add nutmeg and cayenne pepper. Stir in cheese. Add roasted squash to the sauce. For a smoother consistency use a hand mixer to blend to desired smoothness, or transfer half the sauce to a blender and puree.

Combine pasta and sauce in a large casserole dish.

In a food processor, pulse bread with 1 tbsp olive oil. Sprinkle mixture over the macaroni.

Broil until topping is nicely browned (~2–5 min). Let stand 10 min before serving.

Looking back at the original post, I was pleasantly surprised to see how much the photography has improved  with only slightly more effort on my part and a marginally fancier camera.

More to come tomorrow!

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