James Taylor, Mint Green, and Butternut Squash Mac and Cheese

Thriving in Squash Season

Oh the goodies, so many kinds!

This week was the official last week of my fabulous CSA, Western Montana Growers Co-op. We are deeply saddened harvest is over and for my last request, I ordered several squashes to store in my pantry. We received spaghetti, Hubbard, red kuri, pumpkin and many butternut squash because it is my ALL TIME FAVORITE!

This week we'll be making, and time permitting blogging, two different butternut dishes, and tonight with the rain and the wind, there were three things I needed to get through the evening with three little boys, James Taylor, mint green tea, and butternut squash mac and cheese.

Butternut Squash Mac and Cheese

INGREDIENTS: * means its local

2 tbl butter *

2 tbl minced shallot *

1/2 large butternut squash, cubed into 1 inch pieces *

1/2 cup white wine (if you don't keep wine, just substitute for more chicken stock)

3/4 cup chicken stock * (homemade is best but canned will do)

1 cup whole milk *

1 cup (plus 1/2 cup for later) shredded sharp cheddar cheese *

1 cup  (plus another 1/2 cup for later) mozzarella cheese *

1/4 cup grated Parmesan

3/4 cup seasoned breadcrumbs

2 cups dry pasta, your choice, cooked until tender 

1/2 tsp nutmeg

1 tsp salt

1 tsp black pepper

Put a large pot of water on to boil and begin cooking your pasta according to package direction until tender. 

In a large sauce pan melt your butter and saute your shallots for about 5 minutes until translucent and fabulous smelling. Add your cubed squash and saute in the butter and shallots for another 5 minutes. 

At this time, add your wine and broth and simmer, covered, until your squash is very tender, to the point of mashing with a fork, about 15 minutes. When tender, add your milk and then blend until smooth with an immersion blender or in a food processor.

Turn your oven on to 325 degrees.

Return sauce to low heat and slowly add and stir your first cup of cheddar and mozzarella until they melt into the sauce. Add your salt, pepper and nutmeg and maintain on a low heat, stirring occasionally.

When your pasta is finished cooking, drain and add the pasta into a medium sized, oven safe casserole dish. Pour your fabulous sauce into the pasta and mix it about. Sprinkle breadcrumbs, Parmesan cheese and the remaining shredded cheese to the top and bake at 325 until the sides are bubbling and the crumbs appear a bit brown, about 20 minutes. Keep an eye on it as if it has stopped bubbling, it is starting to go from gooey to pastey.

Enjoy!