Butternut Squash Macaroni and Cheese 

To work with butternut squash:
Cut ends off just a little and roast at convection 350* for 15-20 minutes. This softens the skin so you can peel it with a peeler. You can roast it in its skin or cook it in butter in covered pot on stove.
Boil 1 lb macaroni in salted water just until al dente. Set aside.
In casserole-type allclad pan saute
2 yellow onions, sliced thin in
2 T butter set aside when they are deep golden brown.
Melt 6 T butter and stir in 2 T white flour to make a white sauce. After a few minutes stir in
2 c whole milk and whisk until slightly thick.
Taste to add salt and pepper.
On low heat stir in butternut squash. When warmed stir in
1 lb grated sharp cheddar cheese
Stir until smooth and nice and hot. Stir in macaroni. Taste for more salt.

Half a butternut squash mashed

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