So I’m finally using up the butternut squash I bought more than three months ago. Fortunately squash holds up very well. My first butternut squash meal was this Twice Baked Butternut Squash w/ Kale and Quinoa that I tastespotted over at Dishing up the Dirt. This recipe was divine and so simple to put together. I pretty much followed Andrea’s recipe to the letter except for my addition of fresh cranberries.
Next up on the menu is my very own recipe Butternut Macaroni & Bleu Cheese. Keeping with the bleu cheese theme this recipe was inspired by this Stovetop Squash Mac and Cheese as well as Butternut Squash and Blue Cheese “Farroto”. I combined the two ideas to create an A+mazing baked macaroni and cheese. It is has a rich and creamy texture and the bleu cheese perfectly balances out the sweetness of the butternut squash. I’m glad I waited this long to cook my squash.Good things always comes to those who wait 🙂 Get into the recipe below.
Butternut Macaroni and Bleu Cheese
2 cups gluten free short pasta
1/4 cup chopped scallions and 1 cup of leeks, chopped
1 tablespoon olive oil
2 tablespoons garlic
1/2 cup vegetable stock
1/3cup light cream
1 tablespoon sour cream
3 tablespoons cream cheese (optional)
2 tablespoons butter or earth balance
1/4 cup grated parmesan cheese
1/2 cup bleu cheese crumbles
- Cut squash in half, remove seeds with a spoon, place flesh down on a cookie sheet, cover with foil and bake on 400 degree F for 50-60 minutes or until tender.
- Meanwhile, bring 4 cups water to boil. Add pasta, a pinch of salt and drizzle of olive oil. Reduce heat to low-medium, cover and cook for 15 minutes or until tender. Drain and set aside.
- Reduce heat to low-medium scoop out the flesh of one half of squash and add to a large saucepan along with leeks. Pour in veggie stock, light cream, olive oil, and butter. Combine all ingredients well until creamy. Fold in pasta, sour cream, cream cheese, and parmesan cheese.
- Grease a 6×9 pirex dish and add 1/2 of pasta mixture. Top with half of bleu cheese crumbles. Add remaining mixture and top with remaining bleu cheese. Bake on 400 for 15 minutes until bubbly. Allow to sit for 5 minutes before serving.