An adaption from a Martha Stewart recipe, we’re fans of this simple and healthy dish that displaces some of the cheddar cheese with nutritious and comforting butternut squash. If mac & cheese is a staple side-dish of your Thanksgiving spread this might be one you’ll want to try. Or if your just trying to get your kids to eat a few more vegetables. Either way, it’s darn tasty.
Makes two smaller casseroles or one 9″ square baking dish
1 box (14 ounces) of Community Grains Old World White Gomiti
3 cups butternut squash peeled & seeded and cut into 1-once cubes
1 cup chicken stock
1 cup milk
Pinch of nutmeg
Pinch of cayenne pepper
1 tsp. coarse salt
Freshly ground black pepper
4 ounces sharp cheddar cheese, grated
4 tbls. Parmesan cheese
2 tbls. fine breadcrumbs
1 tsp. olive oil
Olive-oil, cooking spray
½ cup part-skim ricotta cheese
Preheat oven to 375°
1. Bring a large pot of water to boil. Add noodles; cook until al dente. Drain.
2. While water is boiling: in a medium saucepan bring squash, stock, and milk in a medium to a boil over medium-high heat. Simmer until squash is tender, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.
3. Combine squash mixture, cooked pasta, cheddar, ricotta, and 2 tablespoons of Parmesan cheese.
4. Grease baking dish (or dishes) with butter. Transfer noodle mixture to dish. Combine breadcrumbs and 2 tablespoons of Paremsan cheese. Sprinkle over noodles and drizzle with oil.
5. Cover with foil and bake for 20 minutes. Remove foil, and bake another 30 to 40 minutes until lightly brown and crisp on top. Serve immediately.