Kitchen Survival 101

Butternut Squasharoni and Cheese

An Autumnal twist on this family favorite comfort food Autumn veggies version of this family favorite comfort food, perfect for a Thanksgiving side or Meatless Monday main dish

Servings	Prep Time
6People	10mins

Cook Time

30mins

Servings	Prep Time
6People	10mins

Cook Time

30mins

Ingredients

1 1/2 cups Butternut Squash Puree*Recipe below
1/2cup Vegetable Broth or Stock
2 Garlic ClovesSmashed
1/2tsp Garlic Powder
1/2tsp Onion Powder
1/2tsp Black Pepper
1/2tsp Paprika**Seasonings vary depending on the flavor quality of your puree, for a plain puree, add more flavoring, for a well spiced puree, add less
1tsp Dried Sage
1tsp Dried Thyme
Saltto taste
2cups Shredded CheeseDivided
1/2lb Macaroni NoodlesDry
1/2cup Panko Crumbs

Instructions

Preheat oven to 450 and put on a pot of water for boiling pasta, salted to taste
Heat puree and stock or broth on low, whisking occasionally to make sure it maintains a smooth consistency.
Add in 1 and 1/2 Cups of cheese a hanful at a time, whisking until melted and fully incorporated after each addition, turning heat to low after last addition
Cook the pasta to “al dente” and drain
Mix the prepared pasta and the butternut squash sauce together in the baking dish and top with remaining cheese and panko crumbs
Bake at 400 for about 20 minutes, remove, cool and serve