This is a grown up Mac and cheese with wonderful flavors. I think kids would like it. Slightly sweet from the squash and onions it is Mac and cheese with hidden veggies. I got the idea for this recipe from The Olive Oil Store Blog but their version was pretty much a heart attack on a plate. I cut out the heavy cream (and 5 cups of cheese!). I also roasted the squash instead of boilingand added caramelized onions.
1 large Butternut Squash, cut into chunks
1 large sweet onion, sliced thin
4-5+ Tablespoons Olive Oil, divided
1 pound of Trottole (or macaroni)
1 1/2 Cups shredded Gruyere cheese (or white cheddar)
1 cup whole milk (I actually used 2%)
1/2 Cup all purpose flour
1/2 Cup bread crumbs
Salt & Pepper to taste
Pre-heat oven to 400. Grease a large 2 Qt baking dish.
Cut up squash into bite size chunks and place on a foil lined baking sheet. Drizzle with at least 2 tablespoons (I never measure, just kind of drizzle it), and sprinkle with sea salt. Roast squash for about 20 minutes or until fork tender. After cooking lower the oven temperature to 375.
Bring a large pot of water to boil and cook pasta according to directions. Drain and set aside.
While the squash is roasting slice an onion into half and each half into thin slices. Add 2 tablespoons of olive oil to a large sauce pan and heat. Cook onions, stirring often, until golden and caramelized.
Add another tablespoon of olive oil to the onion mixture. Whisk in the flour and blend to create a roux. Slowly pour in the milk whisking constantly. Add the butternut squash and mix with an immersion blender (or use a mixer/food processor) until smooth. Add the cheese and stir until melted and creamy. Add salt and pepper to taste. Remove from heat.
Add the cooked pasta to the sauce. Mix well and pour into the prepared baking dish. Sprinkle with bread crumbs.
Bake for about 20-25 minutes until golden brown on top and bubbling.