Butternut squash’s smooth texture is perfctly suited to velvety soups and purees but did you know how wonderful it is in a cheese sauce for macaroni and cheese?
In this easy pasta casserole, roasted squash puree is stirred into a sage-tinted bechamel and tossed with cooked pasta and blue cheese. A short ten minutes in the oven to soothe the blue cheese into meltiness and you have a slightly sweet macaroni and cheese with a lot less calories! What a way to use up leftover squash.
Butternut Squash Pasta Casserole with Tomatoes, Blue Cheese and Sage(serves 4-6)
Put a big pot of water on to boil. While you are waiting for it to boil, start your sauce. Melt the butter in a large saucepan and add onions. Sweat over low heat until sweet and tender. Add the garlic, sage and chill flakes and continue sweating until garlic is softened, stirring regularly.
Sprinkle the flour on top and stir it in. Stir the flour mixture over medium heat for 3 minutes. Slowly whisk in the milk 1/4 cup at a time, waiting until it starts simmering before stirring in the next batch. Whisk in the squash. Season with salt and pepper to taste, approximately 1 teaspoon of salt. Bring to a gently simmer, stirring occasionally. Turn on oven to 375F.
Cook the pasta according to package directions, undercooking slightly. Drain. Fold the pasta, tomatoes and blue cheese into the sauce. Transfer to a casserole dish and bake for 10 minutes to let the cheese melt. Serve hot with extra sage if desired.