Butternut Squash Mac 'n' Cheese | Vermont Grown Cooking
- 1 small butternut squash (Intervale Community Farm)
- 1 lb. whole wheat elbow noodles (can substitute gluten free noodles)
- 3 Tbsp. butter (Cabot)
- 1 small onion (Dog River Farm)
- 2 cloves garlic (Intervale Community Farm)
- 2 Tbsp. whole wheat flour (King Arthur Flour)
- 2 cups whole milk (Strafford Organic Creamery)
- 16 oz. VT cheddar (Cabot)
- 2 slices stale bread
- 1/4 tsp. fresh nutmeg
- kosher salt
DirectionsPreheat oven to 400 degrees. Cut butternut squash in half lengthwise, remove seeds and roast cut side up on pan for 45-60 min. Boil 1 lb whole wheat elbow noodles in plenty of salted water until al dente, drain and rinse. Melt 3 Tbsp. butter in medium sauce pan on medium heat. Add one small diced yellow onion and saute until translucent. Add 2 cloves minced garlic and saute three more minutes. Add 2 Tbsp. whole wheat flour and stir until lightly browned. Scoop squash out of skin into sauce pan. Mash with potato masher. Add 2 cups milk. When sauce starts to bubble add 16 oz. grated VT cheddar. Finish with a dash of fresh grated nutmeg. Mix pasta with sauce and transfer to casserole dish. Process two slices stale bread into breadcrumbs or chop into cubes, top casserole with bread and broil five minutes or until brown. Serve immediately or if you want to make this ahead: skip the broiling step, refrigerate for up to four days, reheat covered in 350 degree oven for 40 minutes, uncover and broil for five minutes.
Pottery provided by Roof Top Pottery.
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