Butternut Squash Mac n' Cheese

• 份量: 6 servings
• 活動時間: 25 minutes
• 總時間: 50 minutes

食材

2 cups raw butternut squash (or squash of choice, 12 ounces of cooked squash)

3/4 cup milk of choice

1/2 teaspoon garlic powder

1/2 teaspoon dried rosemary

1/2 teaspoon dried thyme

1/2 teaspoon sage

1/2 teaspoon smoked paprika

1/4 teaspoon nutmeg

¼ teaspoon cayenne

2 tablespoon extra virgin olive oil

1 bay leaf

1 cup shredded gouda (about 6 ounces)

½ cup shredded parmesan (about 3 ounces)

1/2 cup shredded white cheddar (about 3 ounces)

16 ounces rigatoni pasta

Salt & pepper to taste

Red pepper flakes for topping (optional)

Chili oil for topping (optional)

步驟

Preheat oven to 425°F.

Toss squash cubes on pan with olive oil and spices.

Roast your butternut squash until soft, about 25 minutes.

Grate all of your cheeses and set aside.

When the squash is out of the oven, let it cool slightly. Then add to a blender. Add the cottage cheese, and milk/broth and blend until smooth.

Put a large pot or dutch oven on medium heat. Add in the olive oil and bay leaf. Stir in the butternut purée and begin to cook down.

Keep this sauce on low heat while you cook your pasta in a separate pot, stir occasionally.

Cook the pasta in boiling water until al dente, about 6-8 minutes, drain and reserve about ½ cup of the pasta water.

Pour the pasta into the sauce. Alternate between adding the cheeses and a splash of pasta water. Stir until the sauce fully coats the pasta and the cheese is melted.

Top with red pepper flakes and a drizzle of chili oil if you'd like some heat, and serve warm.