Butternut Squash Macaroni and Cheese

This casserole is change-your-life good.  We had it last week (when I was cooking, but not posting) and we're having it again this week.  I don't even like macaroni and cheese, and I'm head over heels in love with this recipe.  The sauce that forms the basis of all macaroni and cheese, called béchamel, is generally made with butter, flour and full-fat milk.  Don't get me wrong, it's delicious, but pretty rich for a day-to-day meal.  So, this recipe makes a béchamel-esque sauce with non-fat milk and butternut squash.  That's about where the health-food aspect of this recipe ends, because like all macaroni and cheese, this has 3 kinds of cheese and a bunch of pasta.  But, you area also eating a whole squash while you're at it.  It's all about give and take.

This recipe idea was given to me by the lovely Ms. Emily while on a farmer's market excursion.  I tracked down a list-recipe from Martha Stewart.  I can promise you, this recipe is a very good thing.


So, here's the recipe:

Ingredients:
 - 1 small-ish butternut squash (about 1.5 lbs, peeled, seeded and cut into 1 inch cubes
 - 1 c. vegetable stock
 - 2 c. Skim Milk
 - 1 tsp. salt
 - a dash of nutmeg and cayenne pepper
 - Lots of black pepper
 - 1 lb. pasta (we used small shells, but macaroni would work too)
 - 6-7 oz. sharp cheddar cheese
 - 1/3 c. Parmesan cheese
 - 1/4 c. breadcrumbs
 - 1 tsp. olive oil
 - 3/4 c. ricotta cheese (part-skim for the healthy folks)

Directions:
 - Preheat oven to 375 degrees.
 - Combine squash, stock and milk in a pan and bring to a simmer.  Simmer for 20-30 minutes or until the squash is tender.  Remove from the heat and mash the squash cubes to combine.  Add pepper, nutmeg, cayenne and salt and combine well.
  - Cook pasta in well salted water until just before done.  If, for example, the package says to cook it for 10-12 minutes, cook it for about 8-9.  Drain.
 - Grease a 9x13 pan.  Pour in mostly-cooked pasta, ricotta, half of the parmesan and squash mixture.  Stir to combine.  Then flatten it into a mostly uniform layer.
 - In a separate bowl, combine breadcrumbs, the rest of the parmesan and olive oil.  Combine well.  Sprinkle over pasta.
 - Cover casserole with foil and bake for 20-25 minute.  Remove foil and bake for another 40 minutes.
 - Devour and give thanks to the lovely Ms. Emily for introducing you to this idea.

ceh.