Advertisement
If it matters to Canadian women, it matters to us.

Squash mac 'n cheese

0

Squash mac 'n cheese

Photo, Erik Putz.

Chatelaine Triple Tested

Ingredients

  • 1 butternut squash

  • 1 tbsp olive oil

  • 1 garlic clove, minced

  • 1 cup vegetable broth

  • 1 cup 10% cream

  • 1 1/2 cups macaroni pasta

  • 1 cup grated parmesan

Instructions

  • PREHEAT oven to 400F.

  • CUT squash into quarters. Scoop out and discard seeds. Roast pieces in a large baking dish covered with foil, until fork-tender, about 1 hour. Remove from oven. (Reserve some squash to garnish, if desired.) When cool enough to handle, scoop flesh from skins. Whirl in a food processor until smooth. (Purée refrigerates for up to 3 days.)

  • HEAT a large saucepan over medium. Add olive oil, garlic and 1 cup squash purée. Cook for 1 min.

  • POUR in vegetable broth and 10% cream. Boil, then stir in macaroni pasta. Reduce heat to medium-low and cook, stirring often, until pasta is tender, 6 to 8 min.

  • STIR in parmesan. Top with roasted butternut squash pieces, if desired.

Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.

Advertisement
Advertisement
Copy link

Subscribe to Chatelaine!

For 97 years, Chatelaine has been talking about all the issues—big and small—that matter to Canadian women. Subscribe now to get Chatelaine delivered right to your door!