Squash is a fun, versatile piece of produce with several exciting varieties from which to choose!
Because of its many types, squash has the ability to transform into an array of delicious dishes. Everything from bright yellow summer squash to pale orange butternut squash is part of this gourd-based family of fruiting plants.
Roasted Butternut Squash and Goat Cheese Macaroni
4
servings1
hour, 45 minutesIngredients
- 2 cups
butternut squash, cubed
- 1 tbsp.
olive oil
Salt and pepper to taste
- 1 cup
macaroni
- 2 tbsp.
half-and-half (can substitute fat-free half-and-half for a liter option)
- 2 tbsp.
butter
- 1/2
medium yellow onion, grated
- 1 1/2 tbsp.
flour
- 3 cups
milk
- 1/8 tsp.
nutmeg
- 1 1/2 tsp.
thyme, divided
- 1/4 tsp.
red pepper flakes
- 2 tbsp.
fresh lemon juice
- 1/2 cup
Parmesan cheese
- 1/2 cup
sharp cheddar cheese
- 2 tbsp.
goat cheese
- 4 tsp.
mozzarella cheese
- 1 tbsp.
melted butter
- 1/2 cup
Panko bread crumbs
Directions
Preheat oven to 350°F.
Toss cubed butternut squash in 1 tbsp. of olive oil. Sprinkle with salt and pepper and place on a cookie sheet. Roast for 40 minutes, flipping half way through.
In the meantime, cook 1 cup of macaroni according to package directions. Drain and set aside; allow to cool.
Spray 4 ramekins with cooking spray, set aside.
When squash is finished cooking, pulse it in a food processor with half-and-half until smooth.
Preheat oven to 375°F.
Over medium heat, melt butter in a large pan and sauté grated onion. Stir in flour until mixture is smooth.
Slowly whisk in 3 cups of milk and stir until liquid thickens.
Add in puréed squash mixture and stir to combine. Sprinkle with nutmeg, thyme (reserving half), red pepper flakes, and lemon juice.
Slowly mix in Parmesan cheese and sharp cheddar cheese. Once combined, whisk in goat cheese and stir until smooth. Add salt and pepper to taste.
Mix in macaroni until it is all equally coated. Fill prepared ramekins with macaroni mixture, sprinkle with mozzarella cheese.
In a separate dish, combine melted butter with Panko bread crumbs and reserved thyme.
Top macaroni with bread crumb mixture.
Cover ramekins with foil and bake in the oven for 10 minutes. Remove foil and broil until tops have browned (about 2 minutes).
Serve immediately.
Nutrition Facts (per serving):
- Calories 175 | Total Fat 9g | Cholesterol 24mg Sodium 274mg | Potassium 112mg | Carbohydrates 14g | Sugars 3g | Protein 10g
Facts about Squash
Did You Know?
Squash is technically a fruit, because it has seeds. But it is treated as a vegetable in culinary uses due to its savory profile.
Storing Wisdom:
Fall squash can actually be stored for months if properly cured. Keep cured squash in a cool, dark place in your home, such as a pantry shelf or kitchen drawer, throughout the winter months. Check them for soft spots periodically. If any appear, it’s best to use that fruit right away.
Curing:
The process of allowing squash a sunny, well-circulated space to dry for about 10 days before storing. This rids the fruit of excess water.
How to Choose:
For cool weather squash such as acorn, butternut, and kabocha (similar to a pumpkin), you should select a fruit that feels heavy for its size, and whose skin is firm and unbruised.
