Squash mac 'n cheese
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Photo, Erik Putz.
Ingredients
1 butternut squash
1 tbsp olive oil
1 garlic clove, minced
1 cup vegetable broth
1 cup 10% cream
1 1/2 cups macaroni pasta
1 cup grated parmesan
Instructions
PREHEAT oven to 400F.
CUT squash into quarters. Scoop out and discard seeds. Roast pieces in a large baking dish covered with foil, until fork-tender, about 1 hour. Remove from oven. (Reserve some squash to garnish, if desired.) When cool enough to handle, scoop flesh from skins. Whirl in a food processor until smooth. (Purée refrigerates for up to 3 days.)
HEAT a large saucepan over medium. Add olive oil, garlic and 1 cup squash purée. Cook for 1 min.
POUR in vegetable broth and 10% cream. Boil, then stir in macaroni pasta. Reduce heat to medium-low and cook, stirring often, until pasta is tender, 6 to 8 min.
STIR in parmesan. Top with roasted butternut squash pieces, if desired.
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