Directions: |
Directions:You'll need a food processor for this recipe
Preheat the oven to 400 F
Line a cookie sheet with aluminum foil and spread the cubed squash in a single layer, lightly oil and salt the squash, and roast in oven until soft, about 40 minutes.
in the mean time, use the food processor to slice the onion, and melt 1 Tbsp. butter in a large pan on medium low heat. Caramelize the onion with a pinch of salt on medium low, stirring occasionally. Be patient, this bit takes forever but it's worth it! Move the onions to a prep bowl when caramelized.
Bring a pot of water to a boil for the pasta, and cook until aldente.
Fry the sage in 1 Tbsp. butter in the same pan you used for the onions. Put in prep bowl with onions when crispy, and use a spatula to scrape all that herb butter in too.
Add 2/3 the cheddar cheese, all the cream cheese, and all the sour cream to the bowl with the onions and sage. Add black pepper to taste (I use about 1 tsp.) Add the roasted squash to the bowl and mix it all together.
Process this mixture in the food processor in batches until smooth. Spray a 13x9 casserole dish with PAM.
In the prep bowl mix the pasta and the cheese / veg mixture until combined. Pour into casserole dish and top with remaining cheddar. Bake at 400 F until the cheese is bubbly (about 20 minutes).
Enjoy! |
Personal
Notes: |
Personal
Notes: If you're gluten free or maybe just not feeling the pasta, leave it out and make this as a dip. It's great for parties either way, I've never had any of this recipe leftover.
For a spicy variation, leave out the sage and add 1 can chipotles in adobos sauce to the mix
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This recipe for (sorta) healthy Butternut Mac and Cheese is from