Butternut Macaroni And Cheese (With Squash) - cooking recipe

Ingredients

1 lb butternut squash, peeled and cubed
1 tablespoon olive oil
salt and pepper
3 tablespoons butter
1 onion, diced
3 garlic cloves, minced
1 teaspoon dried sage (you can use a bit more of fresh)
2 teaspoons flour
3 cups milk
nutmeg
cayenne pepper
1 cup cheese, shredded (sharp cheddar, fontina, mozzarella)
1/4 cup parmesan cheese, grated
1/2 cup ricotta cheese
1 lb pasta (rotini or elbows)
1/4 cup breadcrumbs

Preparation

preheat oven to 425.
combine squash, olive oil and salt and pepper.
roast squash for about 40 minutes until it's tender and getting lightly browned.
reduce oven temp to 350.
meanwhile, heat butter in a large skillet and saute onion, garlic and sage about 5 minutes.
stir in flour 2 minutes.
add milk and bring to a boil, whisking until thick.
stir in cheeses, cayenne, nutmeg, salt and pepper to taste.
add squash, smashing with a whisk until desired consistency.
cook pasta al dente, combine with sauce and pour into a greased casserole. Top with bread crumbs and bake 30-40 minutes.