1lb short pasta such as macaroni, cellentani or cavatappi, cooked according to package
2-3 sage leaves, finely chopped
1 cup panko or toasted breadcrumbs
In a large sauce pan or dutch oven, add butternut squash, onion, garlic, stock, milk and 3 tablespoons of butter. Bring to a simmer and allow to cook for 20 minutes until squash is tender.
Once cooked, blend the butternut squash along with all liquids and contents of pan in a blender until smooth and return to pan over medium heat.
Add cheese (reserving ½ cup), salt, pepper and nutmeg to the butternut squash mixture stirring frequently until cheese has melted and mixture is smooth. Add cooked pasta to the sauce and stir until pasta is fully incorporated.
Preheat oven to 375°F. In a small skillet melt remaining 3 tablespoons of butter. Once melted, add sage and panko string until panko is completely coated in melted butter.
If using an oven proof dish finish off butternut squash mac and cheese by sprinkling with sage, panko, and reserved cheese.
TipIf your saucepan is not oven proof, transfer the pasta to an ovenproof baking dish prior to adding panko and cheese.
Bake for 20 minutes or until panko turns a golden brown color. Serve immediately and enjoy!
The Modern Proper team consists of two friends, their five children, and one great Pacific Northwest. Natalie and Holly share a love for food, hosting, creating and gathering people. The recipes they create mostly consist of family-supper or dinner-party friendly with a focus on seasonal ingredients.
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