Mac And Cheese With Butternut Squash
- 3 cup butternut squash, diced
- 1 cup chicken stock
- 1 pinch nutmeg
- 1 pinch cayenne pepper
- 1/4 to 1/2 teaspoon salt
- 1 pepper to taste
- 1 lb macaroni pasta
- 1 1/2 cup nonfat milk
- 1 tsp olive oil
- 2 tbsp breadcrumbs
- 1 olive oil, or another kind of cooking spray
- 6 tbsp Parmesan cheese, finely grated, ( divided )
- 1/2 cup ricotta cheese, (the recipe calls for part-skim, but I buy whatever I get my hands on)
- 1 1/2 cup extra sharp cheddar cheese, shredded
DirectionsPreheat oven to 375F.
Combine squash, stock and milk in, a medium saucepan.
Bring to a boil over medium high heat.
Reduce the heat to medium, and simmer until squash is tender when pierced with a fork, about 20 minutes.
Remove from heat.
Mash contents of the saucepan, and stir in nutmeg, salt, cayenne pepper, and black pepper to taste.
Stir well to combine.
Meanwhile, bring a large pot of water to a boil.
Add macaroni and cook until al dente according to package instructions, about 8 minutes.
Drain, and transfer to a large bowl.
Stir in squash mixture, ricotta, cheddar and 4 tablespoons (1/4) cup Parmesan.
Lightly coat a 9 inch square baking dish (4 inches deep) with olive oil spray.
Transfer macaroni mixture to dish.
In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan and oil.
Sprinkle evenly over noodle mixture.
Cover with foil and bake in a preheated oven for 20 minutes.
Remove foil and continue baking until lightly browned and crisp on top, 30 to 40 minutes more.
*This recipe brought to you courtesy of Martha Stewart.