Butternut Squash Macaroni and Cheese
INGREDIENTS
-1 Butternut squash, diced
-2 cups chicken stock
-2 TBSP heavy cream
-1 tsp Cayenne pepper
-1 1/2 TBSP Curry powder
-1 lb Small shells
-2 cups Mozzarella cheese, shredded
-1/4 cup Parmesan cheese plus 1/2 cup for crust
-1/2 cup breadcrumbs
-salt and pepper to taste
PROCEDURE
-Preheat oven to 375
-Cut the bulb off the squash. Using your chef's knife, peel the skin off the squash. Once peeled, slice the squash into 3 or 4 long slices. Cut each slice into sticks then turn the sticks 45 degrees and cut them into cubes. Set all the cubes aside in a bowl.
-Heat a large, heavy, oven-ready pot over medium-high heat. Coat the pot in olive oil. Once hot, add squash, chicken stock and cream. Bring to a boil then reduce heat and simmer until squash is tender, about 10 minutes. Once tender, mash squash with a potato masher.
-Cook pasta to al-dente (use package directions)
-Stir in Curry powder, Cayenne and salt and pepper to taste. Let simmer for a few minutes. Slowly whisk in mozzarella a little bit at a time. Use your whisk to mix the sauce until the cheese is fully incorporated.
-Once pasta is cooked, drain - don't rinse! - and pour pasta into cheese sauce. Use a spatula to fold pasta into cheese. When fully mixed, add breadcrumbs and 1/4 cup Parmesan cheese. Mix well.
-Top with 1/2 cup Parmesan cheese and bake, uncovered, for 30 minutes.
-Store in the fridge for up to a week!
