Use what ever squash you have! Red Kuri is especially good or try acorn, butternut, or kabocha.

Smoky Squash Mac & Cheese

1 squash, halved and seeded
2 C milk
2 ¼  cheddar cheese, 1 ¼ C shredded and  1 C cubed
1 ¼ C smoked gouda, shredded
1 lb macaroni
½ C parmigiano-reggiano

  • Season, oil, and roast squash, cut sides down, at 400 F for 40 minutes. 
  • Scoop out 3 C of squash and put into a large saucepan over medium heat. Add milk, heat to warm, and mash until smooth.

  • Add cheddar and gouda and cook until melted, 5-6 min. Keep warm.

  • Cook macaroni in a large pot of boiling, salted water about 3 minutes less than package directions. Reserve 1 cup of cooking water and then drain.

  • Add pasta to cheese sauce and stir to coat, adding in cooking water as necessary.
  • The sauce will thicken up in the oven. Stir in cubed cheese and pour into a greased 9x13 pan. 

  • Top with parmigiano and bake for 30 minutes. Let cool for 15 minutes before serving.
  • Modern potluck - kristin donelly 

    Older Post Newer Post