Butternut Squash Macaroni and Cheese

Luscious, creamy comfort food! It's very rich, so I recommend serving a small portion as a side dish. Sometimes less is more!!

2 Tbsp. butter

4 c. peeled and diced raw butternut or other winter squash

4 c. uncooked penne pasta

2 c. heavy cream

1/8 tsp. nutmeg

1/2 c. grated Parmesan, divided

1/4 c. ricotta cheese

Salt and pepper

1/2 c. panko breadcrumbs

Preheat oven to 350. Grease a 7” x 11” baking dish.

Melt butter in a skillet, add squash and cook over medium-high heat for about 8-10 minutes, until golden brown. Stir often. Add 2 cups water, cover and cook about 5 minutes more, until tender. Drain.

Prepare the pasta al dente according to package directions. Drain.

Meanwhile, in a soup pot, combine cream, nutmeg, 1/4 c. parmesan, and cook over low heat for 6-8 minutes, whisking often, until the sauce begins to thicken. Remove from heat, cool slightly and puree in a food processor or blender along with the cooked squash and ricotta cheese until smooth. Return to pot, stir in the cooked pasta, and season with salt and pepper.

Pour into the prepared baking dish, sprinkle with breadcrumbs and remaining parmesan cheese. Cover with foil and bake for 20 minutes, or until bubbly. Uncover and bake for about 8-10 minutes more, until the top is golden.

Recipe created or adapted by Liz Talley, Urban Graze

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