Butternut Squash Mac and Cheese
Serves 6 #STARFineFoods Ingredients: 3 pound penne 3 medium to large butternut squash, peeled and cut into 2 cm cubes 1 cup flour 3 teaspoon STAR Extra Virgin Olive Oil 1 cup whole milk ½ cup grated mozzarella ½ cup grated cheddar ½ cup grated parmesan A pinch of nutmeg 2 teaspoon STAR golden balsamic vinegar Salt and pepper Instructions:Roast the squash, sprinkled with salt and a little extra virgin olive oil, for 30-40 minutes at 356 ºF.
Cook the penne following the instructions on the package.
In a saucepan, brown the flour in the extra virgin olive oil. Slowly add the milk, slightly warmed, and stir until a thick sauce forms.
Reduce the heat and add the cheeses, stirring constantly, until they melt into the sauce.
Add the squash and the cooked pasta, along with the nutmeg, salt (sparingly, since the cheese is also salty), pepper and balsamic vinegar. Stir well and serve with a little grated Parmesan on top.
Ingredients
- 3 pound penne
- 3 medium to large butternut squash, peeled and cut into 2 cm cubes
- 1 cup flour
- 3 teaspoon STAR Extra Virgin Olive Oil
- 1 cup whole milk
- ½ cup grated mozzarella
- ½ cup grated cheddar
- ½ cup grated parmesan
- A pinch of nutmeg
- 2 teaspoon STAR golden balsamic vinegar
- Salt and pepper
Instructions
Roast the squash, sprinkled with salt and a little extra virgin olive oil, for 30-40 minutes at 356 ºF.
Cook the penne following the instructions on the package.
In a saucepan, brown the flour in the extra virgin olive oil. Slowly add the milk, slightly warmed, and stir until a thick sauce forms.
Reduce the heat and add the cheeses, stirring constantly, until they melt into the sauce.
Add the squash and the cooked pasta, along with the nutmeg, salt (sparingly, since the cheese is also salty), pepper and balsamic vinegar. Stir well and serve with a little grated Parmesan on top.
Roast the squash, sprinkled with salt and a little extra virgin olive oil, for 30-40 minutes at 356 ºF.
Cook the penne following the instructions on the package.
In a saucepan, brown the flour in the extra virgin olive oil. Slowly add the milk, slightly warmed, and stir until a thick sauce forms.
Reduce the heat and add the cheeses, stirring constantly, until they melt into the sauce.
Add the squash and the cooked pasta, along with the nutmeg, salt (sparingly, since the cheese is also salty), pepper and balsamic vinegar. Stir well and serve with a little grated Parmesan on top.
Total Time: 20 minutes
Serves: 6
