Macaroni and Cheese with Butternut Squash

Ingredients

  • ½ cup part-skim ricotta cheese
  • 1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups)
  • 1 cup homemade or low-sodium canned chicken stock, skimmed of fat
  • 1 ½ cups nonfat milk
  • Pinch of freshly grated nutmeg
  • Pinch of cayenne pepper
  • ¾ teaspoon coarse salt
  • + 7 more ingredients
    • Freshly ground black pepper
    • 1 pound elbow macaroni
    • 4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
    • 4 tablespoons Parmesan cheese, finely grated (1 ounce)
    • 2 tablespoons fine breadcrumbs
    • 1 teaspoon olive oil
    • Olive-oil, cooking spray

1. Preheat oven to 375 degrees. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and s...

View full recipe at SpringPad

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