Ah, it’s not food it’s a plant! Yes, take a minute and admire my gorgeous Christmas Cactus, which will bloom about twice a year or whenever the heck it feels like it. Now, onto food!
Mac and Cheese is great! Wonderfully creamy and fattening. *Smacks lips*. If you add onions and butternut squash, it is transformed into an even greater dish.
So you scoop out the innards, oil these nice looking squash and bake them. I used two smallish ones.
Cook some elbow macaroni or whatever shape of pasta you are in the mood for.
O hear ye. While your squash is baking you must take thy onions and saute them until they are nice and soft and brown.
The hard part about squash is peeling them and, um, burning your fingers and the fun part is mashing them up.
Make thy sauce into which the glorious squash shall bathe!
Now, immerse the pasta and let it swim with the squash.
Add cheese–I used shredded Cheddar and a Mexican blend, which had jalapenos. Muy bueno! Add the onions.
Next, mix some butter and breadcrumbs and top it off. I used Panko. All that is good is in this cast iron pan. Maketh this dish today, or tomorrow as it is already past 9:30 p.m. here but somewhere in the world, it is still today.
And eateth to your heart’s delight for tomorrow there will be none left!
Recipe taken from The Pioneer Woman
- 12 ounces, weight Macaroni
- 1/2 whole Butternut Squash
- Olive Oil, For Drizzling
- 2 whole Yellow Onions, Sliced
- 8 Tablespoons Butter
- 2 Tablespoons Flour
- 2 cups Whole Milk
- Salt And Pepper
- 2 cups Grated Sharp Cheddar
- 1/2 cup Seasoned Breadcrumbs
Cook the macaroni until al dente. Drain, rinse with cold water to stop the cooking process, and set aside.
Preheat the oven to 400 degrees. Carefully cut a whole butternut squash in half lengthwise. Drizzle half the squash with olive oil and place it on a rimmed baking sheet, cut side up. Roast it in the oven for 20 to 25 minutes until fork tender, watching it to make sure the surface doesn’t get burned (it should have some brown areas.) Store the other half of the squash in the fridge for another use. When the squash is roasted and tender, scrape out the flesh and mash it with a potato masher. Sprinkle it with salt and pepper and set it aside.
While you’re roasting the squash, add the onions and 2 tablespoons of the butter to a large, ovenproof skillet over low to medium-low heat. Stir occasionally, cooking the onions until they’re deep golden brown. Remove them to a plate and set them aside.
To the same skillet you used to cook the onions, melt 4 tablespoons of the butter over medium-low heat. Sprinkle over the flour and whisk it to make a thin paste. Cook it for 2 minutes, then whisk in the milk. Cook it, whisking gently, for a couple of minutes or until slightly thick. Taste and adjust seasonings. You’ll probably want to add more salt!
Turn the heat to low and stir in the mashed butternut squash. When it is warmed, stir in the cheese. If the sauce is overly thick when the cheese is melted, add a splash of milk. Keep stirring until the sauce is nice and hot, then stir in the macaroni. Taste and add more salt if needed. Add the onions.
Melt the remaining butter and combine it with the breadcrumbs. Sprinkle the breadcrumbs over the macaroni and bake it (I do it straight in the skillet!) at 400 degrees for about 15 minutes, or until the crumbs are golden and the edges bubbly.