We had a lovely Thanksgiving yesterday. My daughter Katie outdid herself in every way, though there were a lot of contributors to the feast. Katie provided her own home-grown turkey (all 34 pounds of it!), pies, gravy, mashed and sweet potatoes. Her mother-in-law Penelope made the dressing. My son Jeff made a delicious smokey corn chowder. My contributions were a green bean casserole and a butternut squash mac 'n cheese (recipe follows). My daughter Meghan's boyfriend Mark made home-made baguettes - SO good! My daughter Tricia's mother-in-law Carol made her famous Snickers brownies and an apple crumb pie. Katie also made a layered sweet potato and apple bake (ala Cooks Country!). It was just a wonderful day all around, with a fantastic meal around their new table. Bill made this giant table from wood his father had saved for many years, and we sat 14 easily, with room to spare. After dinner we were all groaning in satisfied pain for the feast we'd just enjoyed. I paced myself and was very aware of every bite, given the program Katie and I have been participating in for the last 11 weeks, but it was Thanksgiving so we gave ourselves permission to enjoy these holiday dishes. It was back to a whey protein shake this morning. It's all about balance!
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| Mark's beautiful bread! |
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| 34 pounder! |
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| Pete peeking out from his "house!" |
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| Henry, ready to take advantage of a white Thanksgiving! |
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| Katie and Meghan setting a beautiful table |
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| Tricia and Meggie |
Anyway, the recipe is one I've adapted from many I've researched online, based largely on Ellie Krieger's great recipe I posted a few years ago. Here it is, with photos:
ROASTED BUTTERNUT SQUASH MAC 'N CHEESE
Serves a crowd!
Oven - 375 degrees F
Ingredients:
1 pound of your favorite pasta, cooked firm, and drained - set aside (I used ziti)
4 tablespoons butter
1/2 cup all purpose flour
4 cups milk
4 cups grated cheeses (I used 3 cups New York State Extra Sharp, 1/4 shaved Parmesan, and 3 slices Cabot American cheese - that's what I had on hand)
1 wholes butternut squash, halved, peeled and seeded, and cut into 1-inch slices (or already cut-up in the produce section)
olive oil
salt and pepper
onion powder or garlic powder
1 cup plain breadcrumbs (I used Panko)
2 additional tablespoons melted butter
Butter a large casserole dish or deep baking pan.
Place squash slicees on parchment-lined cookie sheet. Drizzle with olive oil, and sprinkle generously with salt, pepper, and onion powder or garlic powder. This provides most of the seasoning for the dish, so be generous. Bake for up to 40 minutes OR (important) till they begin to brown and are fork-tender. Remove from oven and set aside.
In medium/large saucepan or dutch oven over medium heat, melt 4 tablespoons butter. Reduce heat to low and add flour, stirring with wooden spoon, and cooking until flour begins to just brown and get toasty. This happens fast so watch carefully.
Gradually whisk in 4 cups milk, a cup at a time. Return heat to medium and cook, whisking constantly, until mixture thickens and bubbles, and coats a wooden spoon. Remove from heat.
In blender, puree squash in 2 batches, with a splash of milk to get it moving. Puree well to break down any fibers. Pour pureed squash over milk/flour mixture in pot. Whisk together. Add cheeses and combine thoroughly. Add drained pasta and coat thoroughly with sauce.
Dump pasta/sauce into buttered baking pan, making sure to get all the sauce. Spread to even out. Sprinkle top with bread crumbs. Sprinkle with more salt and pepper. Drizzle melted butter over bread crumbs.
Bake for 40 minutes or until top is golden brown and mac 'n cheese is bubbling.
That's it - enjoy!!!
