Squash and Gingersnap Mac and Cheese

Squash and Gingersnap Mac and Cheese

This mac and cheese spin is based off of the traditional pasta dish, Tortelli di Zucca – it’s a large ravioli-like pasta stuffed with a pumpkin and crushed Amaretti cookie filling. This recipe replicates the sweet pumpkin and spice combination with butternut squash and a crunchy gingersnap topping.

prep time
50
minutes
cook time
60
minutes
servings
6

Ingredients



















Cooking Instructions

1

Heat oven to 350°F.


2

Place squash in a large bowl. Drizzle with olive oil. Season with salt and pepper; toss to coat. Arrange squash in a single layer on an aluminum foil-lined 15 x 10-inch baking sheet coated with cooking spray. Bake 40-50 minutes or until tender, stirring occasionally. Set aside.


3

Cook macaroni according to package directions until al dente; drain. Sauté onion in butter in a Dutch oven until tender. Reduce heat to medium-low. Whisk in flour until combined. Gradually whisk in milk, chicken stock, nutmeg and cayenne pepper. Bring to boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; stir in gouda and parmesan until melted. Stir in macaroni, reserved squash, sage and mustard. Season with salt and pepper to taste. Remove from heat.
 


4

Transfer to a greased 13 x 9-inch baking dish. Bake, covered, for 20 minutes. Uncover; sprinkle with cookie crumbs and pecans. Bake, uncovered, 10-15 minutes longer or until pecans are toasted.
 


Recipe Tip:
Any brand of Wisconsin gouda or parmesan cheese can be used.
cheese iconCheesemonger Tip:
Parmesan must be aged for 10 months to be labeled parmesan. The longer the cheese is aged the harder and sharper it becomes.

Ingredients



















Cooking Instructions

1

Heat oven to 350°F.


2

Place squash in a large bowl. Drizzle with olive oil. Season with salt and pepper; toss to coat. Arrange squash in a single layer on an aluminum foil-lined 15 x 10-inch baking sheet coated with cooking spray. Bake 40-50 minutes or until tender, stirring occasionally. Set aside.


3

Cook macaroni according to package directions until al dente; drain. Sauté onion in butter in a Dutch oven until tender. Reduce heat to medium-low. Whisk in flour until combined. Gradually whisk in milk, chicken stock, nutmeg and cayenne pepper. Bring to boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; stir in gouda and parmesan until melted. Stir in macaroni, reserved squash, sage and mustard. Season with salt and pepper to taste. Remove from heat.
 


4

Transfer to a greased 13 x 9-inch baking dish. Bake, covered, for 20 minutes. Uncover; sprinkle with cookie crumbs and pecans. Bake, uncovered, 10-15 minutes longer or until pecans are toasted.
 


More Recipes Like This


previous
next