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Butternut Squash Mac and Cheese

with toasted breadcrumb topping

Recipe by Chef Suzanne



Ingredients

  • 1 Butternut squash, diced (you will need about a pound of diced squash)

  • 1 onion diced

  • 2-3 cloves of garlic minced.

  • 2 bay leaves

  • 1 quart of vegetable stock

  • 3/4 cup whole milk

  • 1/4 tsp white pepper

  • salt and pepper to taste

  • 1/2 tsp nutmeg

  • 1 cup gruyere cheese shredded

  • 1/4 cup pecorino romano grated

  • 1 pound of macaroni pasta

  • For the Breadcrumb topping:

  • 4 sliced of bread, finely chopped or pulsed in a food processor

  • 4 TB butter

  • 1/2 tsp salt or to taste

  • 1/4 tsp pepper or to taste

  • 2 TB pecorino cheese grated

Instructions

1. Cut the butternut squash in half, scoop out the seeds and cut off the outer skin. Dice up into cubes. Chope the onion and mince the garlic. 2. In a large pot over medium heat and some avocado oil to coat the bottom of the pan, then add the onions and bay leaves. Cook the onions till translucent and soft on medium low heat and then add the minced garlic, stirring frequently. Add salt and pepper to taste. 3. Add the cubed butternut squash. Pour the vegetable stock into the pot. Bring to a boil and cook until tender. It should take about 15-20 minutes covered. Make sure the heat in on a low to medium when covered. 4. Drain the squash mixture and reserve some broth. Make sure to remove the bay leaves. Then add this mixture into a blender. Add the milk, nutmeg and some reserved broth. Puree in the blender till smooth. If it needs more liquid, simply add a TB more of the broth. It should be a creamy mixture. Taste to see if it needs more salt or pepper. 5. Cook the pasta in salted water, drain and transfer to a large bowl. Set aside. 6. Pour the pureed sauce over the cooked pasta and then add the cheeses. Stir to melt the cheese. Transfer to a baking dish. 7. To make the toasted breadcrumbs. Take 4 sliced of bread and chop into small pieces or pulse a few times in a food processor. Melt 4 TB of butter in a saucepan over medium heat. add the chopped bread and stir with a spatula. add salt and pepper and once the bread has combined with the butter and is toasted nicely, then add the romano cheese. 8. Top the baking dish with toasted breadcrumbs. 9. Place in a 350 oven for 15 minutes. 10.ENJOY!!!


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