Last fall, I experiment in the kitchen in a desperate attempt to rise the veggie intake in my diet by creating a Butternut Squash Mac N Cheese dish that I raved about for days. When I picked up the long island cheese squash, often referred to as a Cinderella Pumpkin, thanks to it’s carriage like shape, I started to get extremely excited at the opportunity that lie ahead for this single girl in the kitchen.
I made a few modifications to the butternut squash sneaky mac-n-cheese recipe, and ended up with another delicious dish I’m proud to share, spiced with goodness and full of creamy perfection.
Macaroni and (Long Island) Cheese (Squash)
1 lb long island cheese squash, peeled and cut into chunks
1 cup vegetable stock
2 cups skim milk
1 lb macaroni, or other pasta
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon cinnamon
1 1/2 cup shredded cheddar, (I used Cabot reduced fat cheddar)
3/4 cup low-fat ricotta
3 Tablespoons breadcrumbs
1. Preheat Oven to 375
2. Heat squash cubes, milk and stock in a medium pan. Bring to a Boil, and reduce head to simmer.
3. Meanwhile, cook pasta according to package directions. I like to cook my pasta a bit al dente, as it will be baked in the oven as well.
4. When squash is tender, remove from heat and mash squash.
5. Mix spices into mashed squash.
6. After pasta is done cooking, transfer it to a large bowl. Stir in squash mixture as well as cheddar and ricotta.
7. Transfer to a 9×13 baking dish and sprinkle breadcrumbs over top of dish.
8. Cover with foil & bake for 25 minutes. Remove Foil and bake for 45 minutes. Dish is finished when the top is browned and crispy, heated well throughout. Let cool slightly before serving.
Squash Mashing Makeover, before and after. I’m learning that cooking doesn’t have to be frustrating and difficult, it can be beautiful.
I have enjoyed every level of sharpness of the Cabot cheese I’ve tried, but ever since recommitting to my weight-loss, I’ve especially been impressed with the richness found in the 50% Reduced Fat Sharp. It doesn’t skimp of flavor and it’s a small way for me to make a fat reduction in my diet.
So glad I turned this squash into a healthier-version of mac’n’cheese, one of my favorite comfort foods. The best part of this recipe is that it makes A LOT of food, for not too much money. After the baking dish cooled, I cut the 9 x 13 pan into twenty pieces. I put some in the fridge to eat during the week, and also put more than half of the slices into Ziploc containers. I did this with the similar recipe last year, and after defrosting, the pasta bake tasted just the same- DELICIOUS!
I love eating this bake as is.
I love eating it with a splash of hot sauce, or barbeque sauce.
I love eating it with slices of tomato, and fresh cracked pepper.
I love eating it over a bed of spinach, topped with a runny egg.