Mac and Cheese w/ Butternut Squash
Ingredients
- 1 butternut squash
- 10-15 sage leaves
- 2 tblsp. olive oil
- 4 cloves garlic minced
- 2 cups chicken stock
- 2 cups milk
- ½ lb. freshly shredded sharp cheddar cheese, additional cheese for broiling
- 1 lb. small pasta (shells, farfalle, elbow)
- Salt and pepper to taste
Preparation
- Preheat oven to 400°.
- Cut butternut squash in half lengthwise and deseed, place face up on cookie sheet. Drizzle with olive oil and season with salt and pepper.
- Bake in oven for 45-60 minutes. When fork tender remove from oven, allow to cool and scoop out flesh.
- Meanwhile bring large pot of water to boil, add pasta and cook until 1 minute short of al dente.
- Drain and set aside.
- Heat olive oil in large pot on high, add sage leaves and cook for 2-3 minutes until crisp.
- Transfer to plate and set aside.
- Using same oil add garlic, cook until softened about 3 minutes. Add butternut squash and stir until combined.
- Add milk and chicken stock, bring to a simmer.
- Using an immersion blender mix contents until smooth. Add shredded cheese and stir until melted and glossy.
- Check flavor and salt and pepper to taste.
- Add cooked pasta and continue to stir until warm, simmer for a few minutes.
- Pour into baking dish and top with fried sage leaves and additional cheese.
- Place under broiler for 10 minutes to brown top.
- Let sit for 5 minutes before serving.