So as I mentioned last week, October makes me crave comfort food big time. Garlic mashed potatoes. Cream of (blank) soups. Pot roast. Pumpkin bread. The list goes on and on.
If I had to choose, if you really made me choose, I’d vote butternut squash as my favorite fall vegetable. When paired with pasta, cream, and cheese, it’s the definition of comfort food.
Here’s what you’ll need!
4 cups diced raw butternut squash
3 cups uncooked elbow macaroni
sprig of fresh sage or ½ tsp dried sage
3 tbsp olive oil
7-8 oz. fontina cheese
½ tsp salt
¼ cup butter
⅔ cup half and half
⅓ cup breadcrumbs (plain or seasoned)
Coat the butternut squash in olive oil, top it with chopped sage and roast it in the oven at 350º for 40 minutes or until cooked through.
Cook macaroni in salted water according to box instructions. Remove roasted butternut squash from oven and allow to cool 10 minutes. Place squash in mixing bowl or blender. Add half and half and salt and puree with hand mixer or in blender until smooth.
Toss cooked macaroni with pureed squash mixture and layer in large baking dish. Sprinkle top with breadcrumbs, melted butter, and shredded fontina.
Bake a total of 35 minutes at 350º, uncovered for 15 minutes until topping is slightly browned, then cover with foil for remaining 20 minutes. Serve hot!
Printable recipe here.
Comfort food really should be one of the daily food groups, don’t you think?
Link up your favorite Comfort Food Recipe!