I am not really the type to "sneak" veggies into things because I am fortunate enough to have kids who are at least willing to tolerate them (if not enjoy them) when they are perfectly visible. However, when faced with the opportunity to make a family favorite healthier by adding pureed acorn squash, I decided to go for it. Little did I know that not only would it be healthier, it would taste awesome, too. My family gobbled up this delicious mac and cheese!
INGREDIENTS:
- 1 acorn squash (I used one a little larger than a softball and have used some slightly smaller, as well)
- salt and pepper
- 3 cups (dry) penne pasta
- 2 1/2 cups milk, divided
- 2 Tbsp butter
- 3 Tbsp flour
- 1/8 tsp nutmeg
- 1/2 Tbsp dried rosemary
- 2 cups sharp cheddar cheese (or a mixture of cheese to suit your tastes)
- 1/2 cup panko
DIRECTIONS:
- Preheat oven to 400 degrees.
- Using a sharp, sturdy knife, halve the acorn squash. Remove seeds and place on a baking sheet, skin side down. Sprinkle with salt and roast for about 50 minutes, until fork tender. (Time saving tip: I bake multiple squashes at once and save the others for other dishes or freeze to use in this dish at a later date.)
- While water is boiling for the pasta, scrape the cooked squash from the skin and place in a food processor or high speed blender with 1/2 cup of milk. Blend until pureed.
- While pasta is cooking, melt the butter in a large skillet over medium heat. Add the flour and nutmeg, whisk for 2-3 minutes. Add remaining milk, whisk until smooth.
- Increase heat and bring the flour/milk mixture to a boil, whisking the entire time. Once thickened, turn the heat to low and whisk in the squash and rosemary and salt and pepper as desired.
- Add the cooked macaroni to the mixture and combine thoroughly.
- Pour half of the noodle and sauce mixture into a greased 2 quart baking dish. Sprinkle 1 cup of cheese on top. Add the remaining noodle mixture and then the other cup of cheese. Sprinkle breadcrumbs on top.
- Bake for 25-30 minutes or until melted and bubbling. Let rest for 5 minutes before serving.
Difficulty: medium (but oh so worth it)
Time: 50 minutes to bake the squash (can be done ahead), 20 minutes hands-on, and 25-30 minutes baking time
Source: adapted from multiple sources, including www.twopeasandtheirpod.com