The holidays have passed and we have welcomed 2015 with open arms. It is the opportunity for a fresh start and a chance to incorporate healthy changes. To start the year off right, we want to share this healthier spin on macaroni and cheese from one of our CSA members, Holly.
Find a new favorite staple with Baia pasta. This spinner style pasta goes the extra mile by using the finest organic flours milled from grains grown in the United States. Made in small batches by Italian artisans in Oakland, Baia pasta follows traditional pasta-making techniques that make it taste authentic. Add it to your next produce delivery when customizing your Farm Fresh To You box in our Farm Stand Market! Learn more at the bottom of this post.
By Holly of Buttercup and Bourbon
Nothing says comfort food like macaroni and cheese, but with the New Years and many healthy resolutions in place, here is a produce packed spin on this favorite cheesy classic. Partnering once again with the good folks at Farm Fresh To You, this recipe utilizes their organic seasonal produce and California artisan-made pasta from Baia Pasta.
Roasted butternut squash mixed with thyme, nutmeg and Parmesan cheese melt into a delicious side dish that will be a great addition to any post-holiday meal or a new comfort food to add to your recipe book, enjoy!
Butternut Squash Mac and Cheese
INGREDIENTS:
• 1 (3-4 lb) butternut squash, peeled, seeded and chopped into 1-inch cubes
• 1 tablespoon extra virgin olive oil
• 2 tablespoons butter, unsalted
• 1/2 cup yellow onion, diced
• 2 tablespoons all-purpose flour
• 1 teaspoon fresh thyme, minced
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup half and half
• 1 cup shaved Parmesan cheese, plus additional for topping
• 3 cups organic durum wheat semolina Baia Pasta, Spinner shape
• Sprig of thyme for garnish
DIRECTIONS:
Preheat the oven to 425º. Prep and cut the butternut squash into 1-inch cubes and place in a large mixing bowl. Add the olive oil to the mixing bowl along with a pinch of salt and pepper, stir to combine. Spread the squash on a baking sheet in a single layer. Roast for 35 - 45 minutes, turning once halfway through the roasting time.
Reduce oven heat to 375°. Allow the butternut squash to cool to room temperature. Place in a food processor and pulse until smooth. Meanwhile, in a large saucepan over medium heat, melt the butter. Add the onions to the pan and sauté for 5 minutes, or until translucent. Remove the pan from heat and add the flour, thyme, nutmeg, and salt to the onion mixture, stirring to combine. Place pan back on the burner over medium heat; add butternut squash puree and half and half, stirring constantly. Add the Parmesan cheese and stir continuously until melted. Remove from heat and set aside.
Meanwhile, bring 1 quart of salted water to a boil in a large saucepan. Cook the pasta according to package instructions to al dente texture. Drain and place cooked macaroni in 9x9 casserole dish. Pour the butternut squash cheese sauce over the pasta and stir to combine. *Note - If you wish to cook in individual portions, fill small ramekins with the mixed pasta and sauce to the top and follow the same baking times below.
Top with a sprinkle of Parmesan cheese and bake the mac and cheese for 15-20 minutes or until the cheese has melted. Let cool for 5 minutes after baking and serve topped with a sprig of thyme.
Click here for a printer friendly version of this recipe.
Enjoy!
How To Add Pasta and Produce to Your Delivery:
CSA members - head on over to our online Farm Stand Market to customize your upcoming delivery. Market is open from noon on Thursday until 10 am, 2 days before your scheduled delivery day. After you confirm your produce items, click the orange button "Confirm and Continue To Other Farm Products" to add beans to your delivery.
Not part of our farm family? Find out if we deliver to your neighborhood.
