Butternut Squash Mac n' Cheese

November 17, 2021

Who doesn't love Mac n Cheese?! Add in some mashed local and organic butternut squash and you'll get the creamiest mac n' cheese at your holiday table with a kick of sweetness to bring it together. 

 

ingredients: 

• 1 butternut squash
• 1 lb Local Roots Sfoglini Cavatelli
• salt
• 2 tbsp Local Roots unsalted butter
• 2 tbsp Local Roots All Purpose flour
• 2 cups Local Roots whole milk
• 1 block Local Roots Cave-Aged Cheddar, grated
• nutmeg
• white pepper
• 1 cup breadcrumbs
• OPTIONAL: sage

method: 

1. Bring a large pot of salted water to a boil. Top, tail, and peel a butternut squash, then halve and scoop out the seeds with a spoon. Cube the butternut squash, then steam and puree. Finely chop sage, if using.
2. In another large pot, melt butter. Add flour and stir together, cooking until the flour smells toasted and nutty. Whisking constantly to prevent lumps, stream in whole milk. Add in a pinch of nutmeg and a pinch of white pepper.
3. When the water is boiling, add in pasta and stir once. Preheat the oven to 375 degrees Fahrenheit.
4. Add butternut squash puree to the milk mixture. Whisk in the grated cheddar a bit at a time until smooth. Taste, and add salt a ¼ tsp at a time until seasoned to personal preference.
5. Save 1 cup of pasta water in a mug. When the pasta is 1 minute from al dente, drain and add to the cheese mixture. Stir until pasta is coated in sauce.
6. Prepare a baking dish and pour mac & cheese into it. If you are using sage, mix together chopped sage and breadcrumbs in a bowl. Top mac & cheese with breadcrumb mixture. Bake at 375 degrees Fahrenheit for 30 minutes, or until golden brown on top.

This recipe was created by Local Roots recipe developer Irena Huang.

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