I had some fresh butternut squash and tried this recipe on a whim! – I was really excited with the turnout.
Here’s what I did:
1. Coat about 2lbs of cubed butternut squash with olive oil, maple syrup, salt and pepper.
3. Puree most of squash (I saved some to have as a side) in blender or simply mash with a potato masher as i did for a more rustic approach (aka I didn’t want to dirty my blender ha). Put your pureed/ mashed squash to the side and create your favorite bechamel “white sauce”. Mine was enough for a small batch:
a) 1/2 stick of butter melted in a heavy pot,
b) add 1/4 cup of flour (whisk this for 1 minute),
c) slowly pour in 2 cups of milk (whisking until thick). Season with salt and pepper.
d) Once thickened turn off heat and add 1 Cup sharp cheddar & 1/4 cup of grated parmesan with 1/2 about cup of your pureed squash
4. Toss with cooked pasta, you can be traditional and use macaroni or you can use farfalle like I did if you have a wild side that just cannot be tamed.
5. Top with more cheese and bake for 10-15 at 400F
I served it with the remaining roasted butternut squash and a simple side salad, it was a totally satisfying weekday dinner. I encourage you to try it, put your own twist on it and enjoy!