Butternut Squash Macaroni & Cheese

December 18, 2010
0 Ratings
  • Serves 8
Author Notes

Created for Thanksgiving 2010 - instant classic! See the video here http://bit.ly/cRugNO —allie_schwartz

What You'll Need
  • 1 Butternut Squash
  • 2 cups chicken stock
  • 2 tablespoons heavy cream
  • 1 teaspoon Cayenne pepper
  • 1 1/2 tablespoons Curry Powder
  • 1 pound Small pasta shells
  • 2 cups shredded Mozzarella cheese
  • 3/4 cup Parmesan cheese
  • 1/2 cup breadrcumbs
  1. Preheat oven to 375
  2. Peel squash. Cut it in half lengthwise and scoop out seeds. Dice into cubes.
  3. Combine squash, stock, and cream in a pot. Bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 15 minutes. Mash with a potato masher and stir in Curry powder, cayenne pepper and salt and pepper to taste. Let simmer for a few minutes before stirring in Mozzarella. Let mozzarella melt into sauce and continue to simmer.
  4. Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente. Drain. Pour noodles into cheese sauce and mix. Stir in the breadcrumbs ¼ cup of the Parmesan cheese. Top with the rest of the Parm and bake for 30 minutes.

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