|Finished pasta, ready to eat!|
Thankfully, this time it WAS a good idea.
I'd been wanting SOMETHING with butternut squash in it but simply didn't feel like the "normal" things I make (soup, ravioli, etc).
That's when this idea popped into my head. Maybe it's something other folks make, maybe not. I certainly haven't heard of it before but I felt it turned out well. My sixteen year old son (who claims he doesn't even like butternut squash) loved it, and that's always a good sign. He told me that it tasted like the best macaroni and cheese he'd ever had. I'm not certain that's what I wanted to hear, but he's sixteen - I'll take it.
If you try it, please feel free to leave me comments, good or bad!
|Cubed butternut squash, tossed with olive oil ready for roasting|
- 1 pound uncooked pasta (I used elbow macaroni because that's what I had on hand but I would have preferred farfalle, fusilli, or rotini just to make it more interesting)
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk
- 2 cups butternut squash puree*
- 1 cup parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
*You can use canned butternut squash
|Roasted cubes, ready to be pureed|
- Peel a butternut squash, cut in half, and discard the pulp and seeds.
- Cut into cubes.
- Toss cubes with a small amount of olive oil and spread out on a baking sheet and roast for about 30 minutes in a 400 degree oven, tossing occasionally.
- Let cool and put in a blender or food processor until smooth. (A potato masher also works well if you prefer.)
That's it, you have butternut squash puree!
- Cook pasta according to package directions. Strain.
- Time to make a roux! In a saucepan, melt the butter over medium heat.
- Whisk in flour until smooth (about a minute)
Pureed butternut squash - ready to add to the recipe!
- Slowly add milk while whisking and bring to a simmer.
- Simmer while stirring occasionally until the milk has thickened, about 3 to 5 minutes.
- Add butternut squash puree, cheese, salt, and pepper.
- Stir and simmer until mixture is smooth and thick (three to five minutes).
- Pour the sauce over the cooked pasta and mix.
- Taste and add any additional salt and pepper to taste.
- Depending upon how long this sits before serving, just like in mac and cheese, you may have to add a bit of milk and stir to thin it a bit.