Once again I’ve let several weeks go by between posts. This must be a sign that it’s no longer summer, and I’m back to work. I’m loving my internship at the preschool, and I’m still cooking fairly often….just not taking the time to photograph and write about the food. I’m going to try to be better though!
This recipe was one I just had to post because Trevor loved it so much. A supposedly “healthy” version of mac and cheese, by Martha Stewart. I actually found the recipe on Kitchen Gadget Girl’s blog, as she planned on cooking this up for her family after receiving a squash in her CSA box a few weeks ago. Seeing as we belong to the same CSA (Two Small Farms…a great option if you’re looking for a local food source!), we also received squash in our box a few weeks ago. In fact, we’ve gotten some delicata squash, some butternut and a sugar pie pumpkin…and this is just the beginning of the fall/winter squash season (and I love it!). Winter squash are wonderful because they’re so versatile, and you can save them for a long time before using them if you’re overwhelmed with other more perishable veggies. Plus, they’re so wonderfully comforting and bring about a strong feeling that fall has finally arrived!
The “Healthy Macaroni and Cheese” recipe from Martha Stewart calls for 1 small butternut squash, but you can substitute any winter squash. Kabocha would be great if you have one, but I had delicata squash, so I decided that would do the trick. As I mentioned earlier, my husband Trevor loved this recipe and would never have guessed that there was squash in the mix so I guess this is a good thing if you’re cooking for a picky eater.
Ingredients for 6 servings:
1 small butternut squash (about 1 lb)
1 cup chicken or vegetable stock
1 1/2 cups milk
Pinch of ground nutmeg
Pinch of cayenne pepper
3/4 tsp coarse salt, plus more for water
Freshly ground pepper to taste
1 pound macaroni or shell pasta
4 oz shredded cheddar cheese
1/2 cup part-skim ricotta cheese
4 Tbsp grated Parmesan
2 Tbsp breadcrumbs
1 tsp olive oil
1. Preheat oven to 350 degrees. Peel, seed and cut the squash into 1-inch pieces. Combine the squash, stock and milk in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium and simmer until the squash is tender when pierced with a fork (about 20 minutes). Spoon the squash into a food mill (or alternatively, smash with a fork), and puree the squash, milk and stock together. Add the nutmeg, cayenne, 3/4 tsp salt and pepper. Stir to combine.
2. Bring a large pot of water to boil and add salt. Stir in macaroni pasta and cook according to package directions for al dente. Drain and transfer to a large bowl. Add squash mixture, cheddar, ricotta and 2 Tbsp of Parmesan. Stir until well integrated.
3. Lightly coat a 9-inch square baking dish with cooking spray. Transfer pasta mixture to dish. Mix breadcrumbs, remaining Parmesan and oil in a small bowl. Sprinkle evenly over pasta.
4. Cover with aluminum foil and bake for 20 minutes. Then remove foil and continue baking until lightly browned and crisp on top- about 30 more minutes. Serve immediately.