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A great weekday meal for the entire family. Classic mac and cheese with a fall twist.



Yields8 Servings
Prep Time40 minsCook Time45 minsTotal Time1 hr 25 mins

 3 cups squash cut into 3⁄4 inch dice
 3 cups short pasta
 1 shallot,finely chopped (or one very small cooking onion)
 1 Tbsp chopped sage
 2 Tbsp flour
 1 tsp Dijon mustard
 3 cups milk
 1 cup grated white cheddar cheese
 1 cup grated Fontina cheese
 ¼ cup Romano cheese
 1 cup breadcrumbs
 ¼ cup grated Romano cheese
 2 Tbsp melted butter
 chopped parsley for garnish

1

Preheat oven to 425 F. Toss squash in a bowl with olive oil. Place on a parchment lined baking sheet and roast for about 15-20 minutes or until starting to color.

2

Bring a medium pot of water to a boil. Add 2 tsp. (10 ml) salt. Add the pasta to the water and cook until just al dente. Drain.

3

While the pasta is cooking, melt the butter in a medium saucepan over medium heat. Add the shallot or onion and sage and cook until soft. Stir in the flour until well combined, stirring constantly. (This will be quite thick). Stir in the Dijon.

4

Slowly add the milk and continue to whisk until well incorporated and thickened. Reduce heat to low and cook for about 2 minutes.

5

Remove from heat and add the cheese and the 1⁄4 cup (50 ml) of Romano. Stir to combine. Season with salt and pepper to taste.

6

Add the cooked pasta to the squash. Then add the cheese sauce and stir to combine. Season with salt and pepper to taste.

7

Transfer to a 9 x 13" buttered, shallow, ovenproof casserole dish.

8

In a small bowl combine the breadcrumbs, remaining Romano and melted butter. Top the casserole with the breadcrumb mixture.

9

Bake 375 F. for 35-45 minutes. Sprinkle with parsley before serving.


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Ingredients

 3 cups squash cut into 3⁄4 inch dice
 3 cups short pasta
 1 shallot,finely chopped (or one very small cooking onion)
 1 Tbsp chopped sage
 2 Tbsp flour
 1 tsp Dijon mustard
 3 cups milk
 1 cup grated white cheddar cheese
 1 cup grated Fontina cheese
 ¼ cup Romano cheese
 1 cup breadcrumbs
 ¼ cup grated Romano cheese
 2 Tbsp melted butter
 chopped parsley for garnish

Directions

1

Preheat oven to 425 F. Toss squash in a bowl with olive oil. Place on a parchment lined baking sheet and roast for about 15-20 minutes or until starting to color.

2

Bring a medium pot of water to a boil. Add 2 tsp. (10 ml) salt. Add the pasta to the water and cook until just al dente. Drain.

3

While the pasta is cooking, melt the butter in a medium saucepan over medium heat. Add the shallot or onion and sage and cook until soft. Stir in the flour until well combined, stirring constantly. (This will be quite thick). Stir in the Dijon.

4

Slowly add the milk and continue to whisk until well incorporated and thickened. Reduce heat to low and cook for about 2 minutes.

5

Remove from heat and add the cheese and the 1⁄4 cup (50 ml) of Romano. Stir to combine. Season with salt and pepper to taste.

6

Add the cooked pasta to the squash. Then add the cheese sauce and stir to combine. Season with salt and pepper to taste.

7

Transfer to a 9 x 13" buttered, shallow, ovenproof casserole dish.

8

In a small bowl combine the breadcrumbs, remaining Romano and melted butter. Top the casserole with the breadcrumb mixture.

9

Bake 375 F. for 35-45 minutes. Sprinkle with parsley before serving.

Jill’s Table Squash Mac and Cheese