Looking for an absolutely delicious & decadent side for Thanksgiving or a fall family meal? Well, here ya have it! This dish features pureed butternut squash and a mix of ooey-oogey cheeses, baked to perfection with shells, and topped off with a crunchy breadcrumb/cheese mixture. Without a doubt, this fall twist on a familiar classic will have everyone going back for seconds (my boyfriend definitely did!). So clearly, it's time to get (mac 'n) cheesy for the holidays...
* 3 cups pasta shells (I used whole wheat Pipe Rogato)
* 3 cups butternut squash, peeled & diced (about 1 small)
* 3/4 cup chicken stock
* 1 1/2 cup milk
* 5 oz. sharp cheddar, grated
* 3 oz. Gruyere (other suggestions: asiago or fontina)
* 4 tablespoons Parmesan
* 2 tablespoon bread crumbs
* 1 tablespoon extra virgin olive oil (EVOO)
* 1/4 teaspoon nutmeg
* 1/4 teaspoon all spice
* Large pinch cayenne
* 3/4 teaspoon salt
* Large pinch pepper
* Preheat oven to 375 degrees.
* Combine squash, stock, and milk in a medium saucepan. Bring to a boil over medium-high heat.
* Reduce heat to medium, and simmer until squash is tender (about 20 minutes).
* Remove from heat.
* Mash contents of saucepan, and stir in spices.
* While squash is cooking, cook and drain pasta.
* Stir together the pasta, cheddar, Gruyere, 2 tablespoons Parmesan (reserving 2 tablespoons), and the butternut squash mixture.
* Pour mixture into a buttered/greased 9X13 pan.
* Sprinkle the top with the bread crumbs, remaining 2 tablespoons Parmesan, and drizzle with EVOO.
* Remove the foil, and continue baking for another 30 minutes.
* And then you're ready for some fresh (and cheesy) heaven... ENJOY:
* Recipe adapted from Martha.