BUTTERNUT SQUASH MAC AND CHEESE TRADER JOE'S RECIPES

Steps:

• Preheat the oven to 400 °. Drizzle the squash with olive oil and place it cut-side up on a rimmed baking sheet. Roast until tender and browned in spots, 50 to 70 minutes, watching it to make sure the surface doesn’t get burned. Scrape out the flesh and mash it with a potato masher. Sprinkle with salt and pepper and set aside. Leave the oven on. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the package directs for al dente. Drain, rinse under cold water and set aside. Combine the onions and 2 tablespoons butter in a large cast-iron skillet over low to medium-low heat. Cook, stirring occasionally, until the onions are a deep golden brown, about 20 minutes. Remove to a plate. Add 4 tablespoons butter to the same skillet and melt over medium-low heat. Sprinkle in the flour and whisk to make a thin paste. Cook for 2 minutes, then whisk in the milk. Cook, whisking gently, until slightly thickened, about 2 minutes. Taste and adjust the seasonings. You’ll probably want to add more salt. Turn the heat to low and stir in the mashed butternut squash. When it is warmed through, stir in the cheese. If the sauce is too thick when the cheese is melted, add a splash of milk. Keep stirring until the sauce is nice and hot. Stir in the onions and then the macaroni. Taste and add more salt if needed. Melt the remaining 2 tablespoons butter in the microwave. Add the breadcrumbs and toss to coat. Sprinkle the breadcrumbs over the macaroni and bake it straight in the skillet until the crumbs are golden and the edges are bubbly, about 15 minutes.

Steps:

• Preheat oven to 375 degrees F. Spray a 9” x 11” glass baking dish with oil and set aside.
• Bring a large pot of salted water to boil. Add squash and boil until tender, 5-6 minutes.
• When fork tender, transfer squash with a slotted spoon to a blender.
• Add pasta to boiling water and cook according to package directions. When cooked, drain and put back into the pot.
• Meanwhile, add ½ cup vegetable broth, onion powder, garlic powder, ½ teaspoon salt and pepper to the blender with the squash. Blend until smooth and creamy.
• In a small bowl, combine breadcrumbs, Parmesan, ¼ teaspoon salt and pepper. Set aside.
• Melt the butter in a medium sauce pot over medium heat. Add the shallots and sauté 2 minutes. Sprinkle the flour evenly over the shallots and cook another minute.
• Add the remaining 1 cup broth and milk and whisk to combine. Bring sauce to a boil, then reduce heat to medium-low and cook 5 minutes, whisking frequently.
• Remove pot from heat and whisk in cheese, pureed squash, 1 teaspoon salt and pepper.
• Add sauce to noodles, gently mix to combine, then transfer mixture to prepared baking dish.
• Sprinkle with breadcrumb mixture and bake 25 minutes. Switch oven to high broil and broil for 2-3 minutes, or until crumbs are starting to brown.