"squashed" Macaroni and Cheese
- 14 cup browned unsalted butter
- 2 tablespoons room temperature butter
- 1 medium butternut squash, halved and seeded
- 1 medium acorn squash, halved and seeded
- 1 tablespoon olive oil
- 1 lb elbow macaroni
- 12 cup heavy cream
- 12 cup milk
- 1 teaspoon nutmeg
- 34 cup parmesan cheese, grated
- 18 cup mascarpone cheese
- 13 cup ricotta cheese, fresh
- 12 cup breadcrumb, fresh
- 14 cup store-bought amaretto cookies, ground, (optional)
DirectionsPreheat oven to 350 with oven racks placed in the upper and lower third of the oven.
Butter a large casserole (approx.
10 x 7 inch) with 1 tablespoon room-temperature butter; set aside.
Place squash on a rimmed baking sheet and evenly coat with oil.
Rub the cut sides and the cavities of each squash with the remaining room-temperature butter.
Season with salt and pepper.
Place cut sides down, and bake until squash is soft, approximately 45 minutes.
When the squash is cool enough to handle, scoop flesh into the bowl of a food processor or stand mixer.
Add cream, milk and nutmeg, and blend until smooth.
Season with salt and pepper and blend well.
Set mixture aside.
Continue to heat oven to 350 degrees.
Bring a large pot of water to a boil.
Add pasta and cook according to package instructions until slightly under cooked.
The pasta will continue to cook in the oven.
Drain and add to bowl with squash mixture.
Add Parmesan and mascarpone cheeses.
Stir until well combined.
Transfer mixture to prepared baking dish.
Place spoonfuls of ricotta cheese on top of the pasta mixture.
Place the bread crumbs, amaretto crumbs (optional), and browned butter into a small bowl, and stir to combine.
Sprinkle mixture evenly over the surface of the squash and macaroni.
Bake for about 30 minutes, until golden brown and heated through.