Bacon and Butternut Squash Mac-and-Cheese Topped with Fried Sage and Pork Panko
Note: Serving size estimated for 8
- Olive oil spray
- Kosher salt
- 1 pound cubed butternut squash
- 10 ounces campanelle pasta
- 1 cup bacon
- 1 ½ cups low sodium vegetable broth, divided
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Freshly ground black pepper, to taste
- Nutmeg, to taste
- ¼ cup Pork Panko
- 2 tablespoons mozzarella cheese
- 1 tablespoon unsalted butter
- 1 medium shallot, minced
- ¼ cup all-purpose flour
- 2 cups skim milk
- ½ cup shredded gruyere cheese
- ½ cup shredded cheddar cheese
- Chopped chives, optional, for garnish
- Sriracha sauce, optional, for topping
- Fried Sage, optional, for topping
Recipe courtesy of our friend: @lilybubbletea
Preheat oven to 375 degrees F. Spray a 9” x 11” glass baking dish with oil and set aside.
Bring a large pot of salted water to boil. Add squash and boil until tender, 5-6 minutes.
When fork tender, transfer squash with a slotted spoon to a blender.
Add pasta to boiling water and cook according to package directions. When cooked, drain and put back into the pot.
Meanwhile, add ½ cup vegetable broth, onion powder, garlic powder, ½ teaspoon salt and pepper to the blender with the squash. Blend until smooth and creamy.
In a small bowl, combine Pork Panko, all cheese, ¼ teaspoon salt and pepper. Set aside.
Saute bacon, set aside
Melt the butter in a medium sauce pot over medium heat. Add the shallots and sauté 2 minutes. Sprinkle the flour evenly over the shallots and cook another minute.
Add the remaining 1 cup broth and milk and whisk to combine. Bring sauce to a boil, then reduce heat to medium-low and cook 5 minutes, whisking frequently.
Remove pot from heat and whisk in cheese, pureed squash, bacon, 1 teaspoon salt and pepper.
Add sauce to noodles, gently mix to combine, then transfer mixture to prepared baking dish.
Toast @baconsheir @porkpanko in a dry pan until golden brown and sprinkle on top
Bake 25 minutes. Switch oven to high broil and broil for 2-3 minutes, or until crumbs are starting to brown.
Top with fried sage and enjoy!
I melted cheddar, mozzarella, and gruyere into it, then added the cooked campanelle pasta and bacon.