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Mac And Cheese With Butternut Squash



Preheat 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.
Serve immediately.
*This recipe brought to you courtesy of Martha Stewart.