Butternut Squash Mac and Cheese

preparation

Method

1. Preheat the oven to 350° F.

2. Cook the cellantini pasta according to the box instructions in a large pan of boiling salted water until al dente.

3. Cut 3/4 of butternut squash into cubes and drizzle with olive oil, salt and pepper and bake for 10 minutes at 350° F.

4. In a hot saucepan add a bit of olive oil and fry finely chopped shallots and garlic until translucent. Add the rest of the cubed butternut squash and dried sage and fry for a few minutes. Add the chicken stock, bring to a boil and let it simmer for 5 minutes.

5. Remove from the heat and blend the mixture. Add grated Castello® Creamy Havarti Cheese and continue to blend as the cheese melts. Season with salt and pepper.

6. Drain the pasta and add to the sauce. Add the baked butternut squash and stir. Pour the butternut mac and cheese into an ovenproof dish or pan and top with grated Castello® Creamy Havarti Cheese and fresh sage leaves. Bake at 400°F for 15 minutes.

Sweet butternut squash

Filled with the mild sweetness from the butternut squash, the macaroni and Castello® Creamy Havarti Cheese join to create a distinctively sweet and nutty flavor. Together, they blend and intertwine with each other, producing a comforting and rich taste. Our Butternut Squash Mac and Cheese offers the ultimate coziness, and is sure to stand out at any potluck or get-together. For when you want to spend as little time as possible in the kitchen, few homemade dishes can compete with mac and cheese, and with the addition of butternut squash, even fewer come close.