Macaroni & Cheese With Butternut Squash & Sage
Recipe: #29407
April 23, 2018
Categories: Squash Oven Bake, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"Recipe source: Mac&Cheese 2017"
Original is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
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