Butternut Mac ’n’ Cheese
Serves 6 to 8
Ingredients
2 tbsp. Unsalted Butter
4 cups Butternut Squash, peeled and diced (about 1lb.)
3 1/2 cups Fresh Macaroni Pasta
2 Cups Heavy Cream
1/8 Tsp. Ground Nutmeg
1/2 Cup Finely Grated Parmigiano-Reggiano Cheese
1/4 Cup Ricotta Cheese
1 Tsp. Kosher Salt
1/4 Tsp. Freshly Ground Black Pepper
2 Crushed Amaretti Cookies
1/2 Cup Panko Breadcrumbs
Preparation
1. Preheat oven to 350°F. Melt butter in a large skillet over
medium-high heat; add squash, and cook, stirring
occasionally, 10 minutes or until golden brown. Add 2 cups
water; cover and cook 5 minutes or until squash is tender.
Drain.
2. Cook pasta.*
3. Meanwhile, stir together cream, nutmeg, and 1/4 cup
Parmigiano-Reggiano cheese in a large saucepan. Cook over
medium-low heat, stirring occasionally, 7 minutes or until
mixture begins to thicken. Stir in squash. Process mixture
with a handheld blender until smooth. Stir in ricotta, salt, and
pepper.
4. Stir together hot cooked pasta and squash mixture. Pour into
a buttered 11x7 inch baking dish. Stir together cookies and
Panko, and sprinkle over pasta mixture. Top with remaining
1/4 cup Parmigiano-Reggiano cheese. Cover Tightly.
5. Bake at 350°F for 20 minutes. Uncover and bake 7 minutes or
until top is browned. Serve immediately.
*Fresh pasta cooks faster than store bought pasta.
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