Butternut Squash Mac & Cheese
with garlic, parmesan and parsley breadcrumbs
Ingredients
- Macaroni
- Butternut Squash
- Mild Cheddar
- Milk 2%
- All-Purpose Flour
- Yellow Onion(s)
- Fresh Italian Parsley
- Garlic Clove(s)
- Panko Breadcrumbs
- Grana Padano Cheese
- Vegetable Broth Cube(s)
- Spice Mix (smoked paprika,onion powder,dried thym)
Necessary elements
Sheet pan, Pan, Food processor, Pot, Strainer.
1. Preheat the oven to 425°F. Peel the squash then cut it into very small cubes. Place the cubes on a baking sheet lined with baking paper. Add the spices, a drizzle of oil, salt and pepper. Mix together. Bake in the oven for 14-18 minutes or until tender. When the squash is cooked, put it in a food processor with the milk, 0.5 2P | 0.75 3P crumbled broth cube, 1/2 2P | 2/3 3P cup of water and reduce everything to a very liquid purée.
2. Bring a pot of salted water to a boil. Chop the onion, the garlic and the parsley.
3. Add the macaroni to the pot of boiling water and cook 8-10 minutes or until tender. Drain.
4. Warm up a drizzle of oil in a large pan over medium-high heat. Cook the panko for 3-4 minutes or until browned. Add the garlic and cook for 1 minute. Remove from the pan and put in a bowl with the parsley and half of the parmesan. Add a drizzle of oil to the pan, add the onion and cook for 2-3 minutes. Add salt and pepper.
5. Add the flour, mix and cook for 1-2 minutes. Add the butternut squash purée, the cheddar and the rest of the parmesan. Cook 2-3 minutes over medium heat or until the cheese is melted. Add the cooked pasta and mix. Adjust salt and pepper to taste.
6. Serve the macaroni and garnish with the panko. Bon appétit!