Butternut Squash Mac N Cheese With Chicken Sausage And Mushrooms Food

BUTTERNUT SQUASH MAC AND CHEESE

Steps:

• Bring a large pot of generously-salted water to a boil.
• Meanwhile, heat the butter in a separate large sauté pan until melted. Add the sage leaves (if using) and sauté for 1-2 minutes until crispy. Transfer the sage leaves to a separate plate and set aside.
• Add the garlic and sauté for 1 minute, stirring occasionally. Then add in the butternut squash and vegetable stock and stir to combine. Continue cooking until the stock reaches a simmer. Reduce heat to medium-low, cover and cook for 10 minutes, stirring occasionally, until the squash is tender and mashes easily with a fork.
• Transfer the squash mixture to a blender. Add in the milk and give the mixture a quick stir. Then very carefully (I recommend slightly opening the cap on the blender lid, so that excess steam can escape) pulse the mixture until smooth.
• Add the pasta to the boiling water and cook according to package instructions until al dente. Reserve 1 cup of the starchy pasta water for later. Then drain the pasta.
• While the pasta is cooking, return the butternut squash mixture back to the sauté pan over medium-high heat. Add in the shredded cheddar cheese, and stir until it has melted into the sauce.
• Taste and season the sauce with salt and pepper as needed. (I used about 1 teaspoon salt and 1/2 teaspoon black pepper.)
• Then once the pasta is drained, return it to the stockpot. Pour the butternut cheese sauce on top of the pasta, and toss to combine. If the sauce is too thick, add in some of the hot starchy pasta water to thin it out.
• Serve warm, garnished with the crispy sage leaves if desired.

BUTTERNUT SQUASH MAC 'N' CHEESE WITH CHICKEN SAUSAGE AND MUSHROOMS

Steps:

• Bring a pot of water to a boil for the pasta
• Salt the water then add the pasta and cook to al dente
• While the pasta cooks, heat a medium-size, heavy-bottomed pot over medium heat
• Add the EVOO, 1 turn of the pan, and butter
• When the butter melts into the oil, add the thyme and grate the onion directly into the pot with a hand-held grater or microplane
• Cook the grated onion 1-2 minutes, then add flour and cook together 1-2 more minutes
• Whisk in stock, then combine with butternut squash until warmed through and smooth
• Stir in cream or half-and-half and bring sauce to a bubble
• Stir in cheeses in a figure-8 motion and season the completed sauce with salt, nutmeg and pepper
• Taste to adjust seasonings
• Drain cooked pasta well and combine with sauce
• Preheat oven to 375F
• Cook sausage until brown
• Once fully cooked, remove from pan and set aside
• Place pan over high heat and drizzle in a few tablespoons of EVOO
• Add in mushrooms and brown
• Once brown, deglaze pan with white wine
• Cook until wine has evaporated
• Add cooked sausage and mushrooms to the rest of the butternut mac and cheese
• Place into a large baking dish
• In a small bowl, toss together panko breadcrumbs, parmesan cheese and parsley
• Sprinkle over the top of the mac
• Bake at 375F for 25-30 minutes

BUTTERNUT MAC 'N' CHEESE

Steps:

• Preheat the oven to 400 degrees F.
• Bring a pot of water to a boil. Cook the macaroni until al dente according to the package instructions. Drain, rinse with cold water to stop the cooking process and set aside.
• Carefully cut the butternut squash in half lengthwise and remove the seeds. Drizzle half of the squash with olive oil and place it on a rimmed baking sheet cut-side up (reserve the other half of the squash in the fridge for another use). Roast, watching to make sure the surface doesn't get burned (it should have some brown areas, however), until fork-tender, 20 to 25 minutes. Scrape out the flesh into a bowl and mash with a potato masher. Sprinkle with salt and pepper and set aside.
• While the squash is roasting, add the onions and 2 tablespoons of the butter to a large, ovenproof skillet over low to medium-low heat. Cook the onions, stirring occasionally, until they're deep golden brown, about 20 minutes. Remove them to a plate.
• In the same skillet, melt 4 tablespoons of the butter over medium-low heat. Sprinkle over the flour and whisk it to make a thin paste. Cook it for 2 minutes, then whisk in the milk. Cook, whisking gently, until slightly thick, a couple of minutes. Taste and adjust the seasonings. You'll probably want to add more salt!
• Turn the heat to low and stir in the mashed butternut squash. When it is warm, stir in the cheese. If the sauce is overly thick when the cheese is melted, add a splash of milk. Keep stirring until the sauce is nice and hot, then stir in the macaroni. Taste and add more salt if needed.
• Melt the remaining 2 tablespoons butter in a pan and combine it with the breadcrumbs. Sprinkle the breadcrumbs over the macaroni and bake (I do it straight in the skillet) until the crumbs are golden and the edges bubbly, about 15 minutes. Serve immediately.

BUTTERNUT SQUASH MAC AND CHEESE

Steps:

• Heat a pot of water to boil for the pasta. Salt the water then add the pasta and cook to al dente or, with a bite to it.
• While pasta cooks, heat a medium heavy bottomed pot over medium heat. Add the extra-virgin olive oil and butter. When the butter melts into the oil, add the thyme and grate the onion directly into the pot with a hand held grater or Microplane. Cook the grated onion in butter and oil 1 to 2 minutes, then add flour and cook together 1 to 2 more minutes. Whisk in stock, then combine with butternut squash until warmed through and smooth. Stir in cream or half-and-half and bring sauce to a bubble. Stir in cheeses in a figure 8 motion and season the completed sauce with salt, nutmeg and pepper. Taste to adjust seasonings.
• Drain cooked pasta well and combine with sauce. Serve alongside chicken sammies and top with thyme leaves picked from remaining sprigs (Boo would also have a little extra sprinkle of that cheese, please!)

BUTTERNUT MAC 'N' CHEESE

Steps:

• Squash:.
• Preheat oven to 400°F.
• Cut squash in half, lengthwise and rub cut side with olive oil.
• Place cut-side down on a baking sheet and roast for 60 - 75 minutes or until completely cooked and soft.
• Scoop out flesh while still warm and break apart with a spoon.
• Timing-wise, finish the squash roughly the same time the pasta and the sauce is cooked so that it's still warm.
• NOTE: You can change the ratio of squash to macaroni if you want it to be more or less squashy-I think this ratio is ideal because is comes out like mac n' cheese but there is still a good amount of squash hiding in there --.
• Cook macaroni in salted water.
• Let drain well. Timing-wise, finish the pasta and the sauce about the same time.
• Sauce:.
• In a saucepan, melt the butter on MEDIUM heat until shimmery.
• Stir in the onion as it's prepped, then the nutmeg and white pepper, cook until onions soften.
• Stir in the flour and mix well.
• A tablespoon at a time, add the milk, incorporating each tablespoon well before adding another. (If you add it all at once, or without working in each time, there's risk of ending up with a lumpy sauce).
• Stirring often, let the sauce come almost to the boiling point, it will thicken slightly.
• Add the cheese and let melt, adjusting temperature so that the sauce won't boil. (It's not a disaster if it does, since it's going into the casserole, but it'll look curdled).
• COMBINE.
• In a large bowl, break the squash apart, mashing it really, with a wooden spoon.
• Stir in the hot, drained pasta and combine well, distributing the squash throughout. Stir in the sauce and combine well.
• Transfer to a greased baking dish.
• If you like, sprinkle the top with pimento or paprika.
• If making ahead, let cool to room temperature, cover and refrigerate.
• BAKE.
• Return dish to room temperature.
• Bake at 350°F for 30 minutes until hot and bubbly throughout.
• To add color to the top, place under the broiler for 2 - 3 minutes, watching carefully so not to burn. When covered with foil, holds its temperature for a good 30 minutes.

RISOTTO WITH BUTTERNUT SQUASH & SAUSAGE

Steps:

• Add 2 tablespoons of butter to the PC and melt over medium heat.
• Add the sausage and onion, stirring often and breaking up the suasage with a wooden spoon, until the sausage loses its raw look, about 6 minutes.
• Pour off all but 2 tablespoons of the fat.
• Add the rice and cook, stirring often, until well coated about 2 minutes.
• Add the wine and bring to a boil.
• Stir in the stock, salt & pepper.
• Lock the lid in place. Bring to high pressure.
• Cook for 6 minutes.
• Remove from heat and quick release the pressure.
• Rice should be tender, if not return to medium-low heat, adding more stock if needed until rice is tender and creamy.
• Stir in the butternut squash, Parmesan cheese and the remaining 2 tablespoons of butter.
• Season with nutmeg, add additional salt & pepper to your taste.

BUTTERNUT SQUASH MACARONI AND CHEESE

Steps:

• Heat a pot of water to boil for the pasta. Salt the water,then add the pasta and cook al dente, about 8 minutes.
• While the pasta cooks, heat a medium heavy-bottomed pot over medium heat. Add the olive oil and butter. When the butter melts into the oil, add the thyme and grate the onion directly into the pot with a Microplane or grater. Cook the onions for a minute or two.
• Add the flour and cook with the onions a minute or two more.
• Whisk in the stock, then add the squash and cook until warmed through and smooth.
• Stir in the cream and bring to a bubble.
• Stir in the cheeses in a figure eight motion and season with salt, pepper and nutmeg. Taste to adjust seasonings.
• Drain the cooked pasta well and combine with the sauce. Serve.

BUTTERNUT SQUASH MAC AND CHEESE

Steps:

• Preheat oven to 400°. Cook pasta according to package directions for al dente. Place squash in a large saucepan; add water to cover. Bring to a boil. Cook, covered, 8-10 minutes or until tender., Meanwhile, place yogurt, milk, salt, pepper and nutmeg in a blender. Drain squash and transfer to blender; cover and process until pureed. Return mixture to saucepan; heat through. Stir in cheeses until melted., Drain pasta; add to squash mixture. Toss to coat. Transfer to a greased 8-in. square baking dish. Sprinkle with bread crumbs., Bake, uncovered, until golden brown, 15-20 minutes.

BUTTERNUT MACARONI AND CHEESE (WITH SQUASH)

Steps:

• preheat oven to 425.
• combine squash, olive oil and salt and pepper.
• roast squash for about 40 minutes until it's tender and getting lightly browned.
• reduce oven temp to 350.
• meanwhile, heat butter in a large skillet and saute onion, garlic and sage about 5 minutes.
• stir in flour 2 minutes.
• add milk and bring to a boil, whisking until thick.
• stir in cheeses, cayenne, nutmeg, salt and pepper to taste.
• add squash, smashing with a whisk until desired consistency.
• cook pasta al dente, combine with sauce and pour into a greased casserole. Top with bread crumbs and bake 30-40 minutes.

BUTTERNUT SQUASH, RICE AND SAUSAGE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Place squash on a baking sheet and bake for 30 minutes or until tender. After allowing squash to cool, cut it in half lengthwise, seed, quarter and peel it. Then cut it into 1/2-inch cubes and set aside.
• Increase oven temperature to 400 degrees.
• In a medium saucepan over low heat, bring broth, water, and sage to a simmer without allowing it to come to a boil.
• In a large nonstick skillet or wok, heat 1 teaspoon of the olive oil over medium-high heat and brown the sausage; set aside.
• In the same skillet, saute onion in remaining olive oil over medium-high heat until tender.
• Add the apple and garlic, and saute for two minutes.
• Add the rice, and saute for an additional minute.
• Stir in the sausage, squash, broth mixture, wine, chopped thyme, salt, and pepper, and cook for 5 minutes, stirring occasionally.
• Place the casserole mixture in a 13 x 9-inch baking dish coated with cooking spray.
• Bake at 400 degrees for 30 minutes.
• Remove casserole from oven, stir mixture gently, and sprinkle with cheese.
• Return to oven and bake for an additional five minutes, or until cheese is melted and bubbly.
• Allow to cool for ten minutes before serving.