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Crispy cheddar top, gooey saucy center—a pasta dish to die for!
For the puree:
Preheat your oven to 400ºF.
On a rimmed baking sheet, place halved squash (cut side up) and sprinkle with a couple pinches of kosher salt. Roast the squash in the oven for 40-50 minutes or until the squash is fork tender.
Remove and let cool enough to touch before scooping the flesh out (discard the skin) and placing it in the bowl of a food processor. Puree until smooth.
Use right away or freeze for up to 2 months.
For the pasta:
Bring a large pot of water to a boil.
In a medium-sized pot, over medium heat, melt 2 tablespoons of butter. Add in the shallots and garlic and saute until soft, about 2-3 minutes.
Add in the torn fresh sage leaves and stir. Add in the remaining 3 tablespoons of butter. Once melted, sprinkle in the flour and whisk, cooking the flour for 1 minute.
Meanwhile, add pasta to water along with 1 tablespoon of kosher salt and cook according to package directions.
Preheat your broiler.
Whisk in the chicken stock and half-and-half. Season with kosher salt, black pepper and nutmeg. Cook until thickens, about 4-5 minutes.
Reduce the heat to low and add in the butternut squash puree, grated Parmesan and 1/4 cup of the cheddar cheese. Whisk until smooth.
Drain the pasta noodles and return them back to the large pot. Pour butternut squash cheese sauce over top and toss.
Pour into a buttered 13×9 pan and top with the remaining 1 cup of cheddar cheese. Pop the pan under the broiler for 4-5 minutes until the cheese is melted and a light golden.
Feel free to customize the toppings to your taste. I like my wrap with avocado, tomato and lettuce while my husband likes the chicken on a bun as a club sandwich. The real key to this recipe is the marinade.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!