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.
My wonderful mother, who taught me how to cook, is always on the lookout for recipes I might like. She found this on the Chew and I did my own version of it. This is great as a vegetarian main meal with a salad. We warmed up the leftovers for lunch the next day. You could add a lot of different ingredients like roasted grape tomatoes, onions or swiss chard. If you want to go vegetarian you can leave out the egg. The recipe did not call for it but I added as a binder.
- 1 large spaghetti squash
- 1 cup cooked Quinoa
- 3 tablespoons flour
- 1 cup shredded cheddar cheese
- 1/2 teaspoon chili flakes
- 1 egg, beaten
- 1/4 cub bread crumbs
Preheat oven to 400ºF. Slice spaghetti squash in half lengthwise, scoop out the seeds and place cut side down in a baking dish. Add enough water to cover the bottom of the baking dish, cover with foil and bake until tender, about 30-35 minutes. Remove from the oven and allow to cool. Once cool enough to handle, shred with a fork and place in a large bowl
Add the squash, quinoa, egg, flour, bread crumbs and chili flakes. Season with Kosher salt and freshly ground black pepper.
Spray a large sauté pan with cooking spray and heat over medium-high heat. Add the squash mixture and press into a pancake using a spatula. Allow to cook until golden brown and crisp, about 5 minutes. I covered the pan for about half the time. Place a large plate over the pan and invert the pancake onto the plate and slide back into the pan. Cook on the other side until golden brown, about another 5 minutes. Slide onto a large plate. Cut into wedges.
We are not vegetarians but we eat healthy when we can. I was not sure about using the fake Chorizo and bought it on a whim but was totally happy with this meal. You don’t have to use Soy, and real Chorizo would work fine as well. We made this twice last week…
- Coconut oil for coating the squash while roasting
- Olive oil for sauteeing Onions and Chorizo
- 12 oz Soy Chorizo (I used Trader Joe’s)
- 2 large acorn squash, halved and deseeded
- 2 sweet Onions, thinly sliced
- 2 cups cooked quinoa
- 1-2 cups grated cheese, depending on how cheesy you want the stuffing (I used reduced fat Sharp Cheddar and Monteray Jack)
Cook quinoa according to directions. I used vegetable broth instead of water for a bit richer taste.
Coat the meaty side of the squash with coconut oil and sprinkle with salt and pepper. Roast in the oven on 400 degrees until fork tender — probably about 35 – 40 minutes.
Heat about 2 tablespoons of olive oil in a large saucepan over medium heat and cook onions until golden and caramelized, stirring frequently. About 25-20 minutes.
Remove casing and cook Chorizo in a skillet with a little oil or spray pan with Pam. Since it does not have the fat you have to watch it closely to keep from burning. Break it up with your spoon. Add in onions, cheese and quinoa.
Stuff the squash with the stuffing and roast in the oven at 375 for an additional 20 minutes. Serve immediately.