It's going to start feeling like fall pretty soon - and you're immediately going to crave a big ol' casserole of comfort food (carbs, cheese and meat!).
I've got my shopping list together for this Butternut Squash Mac and Cheese recipe from the latest Star Tribune Taste Section. Seven or eight of the ingredients will come from the Mill City Farmers Market.
Maybe with a side of Roasted Romanesco and tomato slices. Mmmmmmmmmmmm!
BUTTERNUT SQUASH MAC AND CHEESE
• 12 to 16 oz. dried rigatoni
• 1 1/2 lb. butternut squash, peeled, seeded and cut into chunks (3 1/2 c.)
• 2 3/4 c. (1 percent) milk, divided
• 1/4 c. flour
• 8 oz. smoked Gouda cheese, shredded (2 c.), divided
• 4 slices thick bacon
• 2 small sweet onions, cut into chunks
• 3 slices firm 100 percent whole wheat or multigrain bread
• 2 tbsp. butter, melted
• Fresh flat-leaf Italian parsley
Preheat oven to 425 degrees.
Lightly butter a 3-quart au gratin or baking dish; set aside. Cook pasta according to package directions. Drain; transfer to a large bowl.
Meanwhile, in a large saucepan combine the squash and 2 1/2 cups milk over medium-high heat. Bring to boiling; reduce heat to medium, and simmer until the squash is tender when pierced with a fork, 18 to 20 minutes. Stir together remaining 1/4 cup milk and flour; stir into squash mixture. Bring to a boil and cook until thickened, 2 to 3 minutes. Stir in 1 1/2 cups Gouda until melted; keep warm.
Meanwhile, in a very large skillet cook bacon until crisp; drain on paper towels. Crumble and set aside. Pour off all but 1 tablespoon bacon drippings. Return skillet to the heat.
Add onions to skillet; cover and cook over low heat 10 minutes, stirring occasionally. Uncover and increase heat to high. Cook 4 to 6 minutes more, stirring, until onions are golden.
Add squash-cheese mixture, onions and bacon to the bowl with the pasta. Toss well to combine, then transfer to prepared baking dish.
Place bread in a food processor and pulse with 2 or 3 on/off turns to form large coarse crumbs (you should have about 2 cups). Transfer to a small bowl; mix with melted butter. Sprinkle remaining Gouda and the breadcrumbs over pasta mixture. Bake until top is browned, about 14 to 15 minutes. Cool 5 minutes. Sprinkle with parsley.
It dawned on as I was assembling the ingredients that this recipe has no seasoning other than the onions and bacon - that's just not enough for the amount of pasta and squash. If you make it - don't forget salt and pepper. I also think some Indian spices would go well.