Roasted Butternut Squash and Goat Cheese Macaroni
- 2 cups butternut squash, cubed
- 1 Tbs olive oil
- 1 cup macaroni
- 2 Tbs half-and-half
- 2 Tbs butter
- 1/2 medium yellow onion, grated
- 1 1/2 Tbs flour
- 3 cups milk
- 1/8 tsp nutmeg
- 1 1/2 tsp thyme, divided
- 1/4 tsp red pepper flakes
- 2 Tbs fresh lemon juice
- 1/2 cup Parmesan cheese
- 1/2 cup sharp cheddar cheese
- 2 Tbs goat cheese
- 4 tsp mozzarella cheese
- 1 Tbs melted butter
- 1/2 cup Panko bread crumbs
- Preheat oven to 350º.
- Toss cubed butternut squash in 1 Tbs of olive oil. Sprinkle with salt and pepper and toss on a cookie sheet. Roast for 40 minutes, flipping half way through.
- In the meantime, cook 1 cup of macaroni according to package directions. Drain and set aside; allow to cool.
- Spray 4 ramekins with cooking spray, set aside.
- When squash is finished cooking, pulse it in a food processor with half-and-half until smooth.
- Preheat oven to 375º.
- Over medium heat, melt butter in a large pan and sauté grated onion. Stir in flour until mixture is smooth. Slowly whisk in 3 cups of milk and stir until liquid thickens.
- Add pureed squash mixture and stir to combine. Sprinkle with nutmeg, thyme, red pepper flakes, and lemon juice.
- Slowly mix in Parmesan cheese and sharp cheddar cheese. Once combined, whisk in goat cheese and stir until smooth. salt and pepper to taste.
- Mix in macaroni until it is all equally coated. Fill prepared ramekins with macaroni, sprinkle with mozzarella cheese.
- In a separate dish, combine melted butter with Panko bread crumbs and thyme.
- Top macaroni with bread crumb mixture.
- Cover ramekins with foil and bake in the oven for 10 minutes. Remove foil and broil until tops have browned; about 2 minutes.
- Serve immediately.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.