Butternut squash mac and cheese

Photo: Broma Bakery

Roasted squash with sage and thyme, blended into the cheese sauce with mascarpone, Gruyère and mozzarella, under a herby breadcrumb crust. A Thanksgiving side that eats like a main.

From Sarah Fennel at Broma Bakery · @bromabakery

Squash in the sauce means you get all the creaminess with less butter and a deep orange color.

You need

• 4 cups cubed butternut squash
• 1 tbsp fresh sage, minced
• 1 tbsp fresh thyme, minced
• 2 tbsp olive oil
• Salt and pepper
• 1 cup chicken or vegetable broth
• 1 lb macaroni shells
• 2 tbsp butter
• 2 tbsp flour
• 2 cups milk
• ¼ tsp salt and ¼ tsp black pepper
• 4 oz mascarpone
• 6 oz Gruyère, shredded
• 4 oz mozzarella, shredded
• For the topping: 1 cup breadcrumbs, 1 tsp thyme and 1 tsp sage, minced

How to make it

1. Heat the oven to 400°F (200°C). Toss the squash with the sage, thyme, olive oil, salt and pepper on a sheet pan and roast 25 to 30 minutes, until soft. Turn the oven down to 375°F (190°C).
2. Blend the roasted squash with the broth until completely smooth.
3. Cook the shells in well-salted boiling water for 2 minutes less than the package says. Drain.
4. In a large pot, melt the butter over medium heat. Whisk in the flour and cook, whisking, for 1 minute. Slowly whisk in the milk and cook, whisking, for 4 to 5 minutes until it thickens enough to coat a spoon. Add the salt and pepper.
5. Take it off the heat. Whisk in the squash purée, the mascarpone, the Gruyère and the mozzarella until melted and smooth. Fold in the pasta.
6. Spread it in a buttered 9x13-inch dish. Mix the breadcrumbs with the thyme, sage and a drizzle of oil and scatter over the top.
7. Bake for 20 minutes, until bubbling at the edges and golden on top. Rest 5 minutes before serving.

Written in our own words from Sarah Fennel's recipe, with their quantities. The original: Butternut squash mac and cheese, Broma Bakery.

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