Macaroni & Cheese With Butternut Squash & Sage

6
Servings
10m
Prep Time
45m
Cook Time
55m
Ready In

Recipe: #29407

April 23, 2018



"Recipe source: Mac&Cheese 2017"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (497.3 g)
  • Calories 717
  • Total Fat - 37.7 g
  • Saturated Fat - 17.2 g
  • Cholesterol - 711.3 mg
  • Sodium - 1571.7 mg
  • Total Carbohydrate - 52.2 g
  • Dietary Fiber - 5.8 g
  • Sugars - 10.1 g
  • Protein - 42.6 g
  • Calcium - 678.7 mg
  • Iron - 4.1 mg
  • Vitamin C - 9.5 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.

Step 2

In a bowl sir together the squash, olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Place in a single layer in prepared pan.

Step 3

Bake until tender (30 minutes). Set aside. Increase oven temperature to 450 degrees F.

Step 4

In a dutch oven, melt butter over medium heat. Add sage leaves and cook until crisp (1 minute). Using a slotted spoon, remove sage. Chop and set aside.

Step 5

Add flour to pan, whisking to combine. Cook, whisking constantly for one minute. Add milk, remaining 1 3/4 teaspoons salt, remaining 1/4 teaspoon pepper and nutmeg, whisking until smooth. Cook, stirring frequently, until thickened (5 minutes). Reduce heat to low. Add 1 cup Asiago and the monkery jack, stirring until melted. Add fried sage, fresh sage, cooked pasta and the roasted squash, stirring gently to combine. Remove from heat. Spoon mixture into 2-quart baking dish. Sprinkle with remaining 1/4 cup Asiago and panko.

Step 6

Bake until cheese melts and top is golden brown (8-10 minutes). Garnish with sage, if desired.

Tips & Variations


No special items needed.

Tags : Dinner

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