Ingredients: |
Ingredients: 1 medium butternut squash, peeled, seeded, and cubed (5 to 6 cups)
6 garlic cloves
2 ½ cups rotini pasta
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup whole milk
2 cups shredded cheese (smoked Gouda and white Cheddar, or Gouda and smoked Cheddar
Kosher salt and cracked black pepper, to taste
Scant ⅛ teaspoon nutmeg
½ teaspoon sherry vinegar
5 sprigs thyme, stems discarded
1 cup panko
2 to 3 tablespoons black truffle oil
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Directions: |
Directions:Preheat your oven to 350 degrees. Bring a large pot of heavily salted water to a boil. Add the squash and garlic cloves to the boiling water and cook for 5 to 7 minutes or until very tender. Retrieve the squash and garlic from the boiling water using a spider skimmer and place into the work bowl of you food processor. In the same water, cook the rotini according to package instructions. Drain the water from the pasta and return the pasta to the pot. Set aside. In a medium pan over medium heat, melt the butter and whisk in the flour. Cook until the flour starts to smell nutty and fragrant and begins to lightly brown. Add the milk, continue to whisk, turn the heat up to medium high, and allow the mixture to boil. You will notice the mixture has thickened. Stir in the cheese and remove the pan from the heat. Add the cheese mixture to the work bowl (the one with the squash) of the food processor along with the salt, pepper, nutmeg, and sherry vinegar. Blend until completely smooth. Pour the mixture into the pot with the cooked pasta, add the thyme, and mix until well incorporated. Pour into an 8 × 12 casserole dish. (It will look like too much sauce for the amount of pasta, but it’s not!) Cover with panko and drizzle with black truffle oil. Bake for 25 minutes and serve hot out of the oven. |
This recipe for Butternut Squash Rotini Mac and Chees is from