Pureed butternut squash mixes with milk, cheddar, and pecorino in a lighter, lusher take on classic baked mac and cheese.
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- Yields:
- 8 serving(s)
- 1
medium butternut squash (about 2 pounds)
- 3 c.
whole milk
- 1
sprig sage
-
Fine sea salt
- 1 lb.
dried pasta shells or elbows
- 1 1/2 c.
grated sharp cheddar cheese
- 1/2 c.
grated pecorino cheese
-
Freshly ground black pepper
Directions
-
- Step 1Preheat the oven to 325°F. Peel and seed the squash, then cut the flesh into 3⁄4-inch cubes. Place the squash cubes in a medium saucepan. Add the milk, sage, and 1 tsp. salt and bring to a simmer. Partially cover the pot and cook until the squash is tender when poked with a fork, 15 to 20 minutes.
- Step 2Meanwhile, bring a pot of generously salted water to a boil. Add the pasta and cook until not quite al dente, about 5 minutes. Drain and set aside.
- Step 3When the squash is done, fish out and discard the sage, then use an immersion blender to puree the squash and milk to make a smooth sauce. Stir in the pasta, cheddar, pecorino, and lots of pepper. Mix well, then transfer to a large oven-safe dish. Bake until hot and bubbling, 15 to 20 minutes. Continue baking for 10 minutes more if you’d like the top to be a little crispy.
Excerpted from Cook Color, by Maria Zizka (Artisan Books). Copyright © 2023. Photographs by David Malosh.
