Butternut Squash Mac 'n Cheese

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...

** BUTTERNUT SQUASH MAC 'N CHEESE ** 

Ingredients

* 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)

Spices

* 1/4 teaspoon nutmeg

* 1/4 teaspoon all spice

* Large pinch cayenne 

* 3/4 teaspoon salt

* Large pinch pepper 

Directions

* 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.

* Put foil over the top, and bake for 20 minutes.
* 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.