Anyone for squash?
A Pinch of Salt
By Donna Marie Riani
The colors of Autumn are everywhere right now. Not just in nature but also in the grocery stores and at local farm stands. Winter squash are in full force. They are the thicker-skinned cousins of summer squash, think zucchini or yellow squash.
This time of year, it’s the pumpkin that gets all the love. From the small ornamental ones that adorn our festive tables to the medium specimens, perfect for roasting and turning into all manner of desserts, and the large ones, just waiting to be carved into spooky faces.
I would like to put the spotlight on the many other winter squashes available, like the delicata, with its yellow bumpy skin; the acorn, with its smooth green skin speckled with orange; and the butternut, with its smooth tan skin. I could go on and on.
To look at a bin of winter squashes is to experience a cornucopia of textures, tastes and colors.
You will find many of these squashes front and center at Corvus Landing Farm, located about two miles down Slab Creek Road in Neskowin. It has a farm stand on Saturdays through November with a wonderful selection of winter squash just waiting to be turned into something delicious. They make it easy to eat fresh and local.
Their squashes were my inspiration for this week’s recipe.
It’s this time of year that I get out my comfort food cookbooks. I can read a cookbook like someone else would read a novel. I don’t just go to the index and pick a recipe, I start on page one and go over it, page by page. Looking at all the beautiful pictures and hunting for dishes that are hearty and satisfying.
Often these are one-pot or one-casserole meals, like chilis, soups, stews and lasagnas. It’s with all the yummy squashes in mind that I present this recipe for Roasted Squash Mac and Cheese.
This recipe is a win-win: the kids will love it because it’s mac and cheese and you will love it because it has the added element that squash are nutritious as well as delicious.
This recipe is a little more upscale than your average mac and cheese but every bit as comforting.
So, carve those pumpkins and make a pot of this mac and cheese, then curl up on the sofa with your favorite scary movie and a bowl of this cheesy goodness for the ultimate cozy night in.
I hope you find this recipe as eerie-sistable as I do!
Roasted Squash Mac and Cheese
● 1 cup of roasted squash (about 1 pound of winter squash)
● 1 tablespoon olive oil
● 1 pound of short pasta — such as penne, small shells, farfalle or elbow.
● Salt and pepper to taste
● 3 tablespoons butter
● 3 tablespoons all-purpose flour
● 2 cups veggie or chicken stock
● 1 cup half and half
● 2 cups shredded Tillamook sharp cheddar
● 1/2 cup grated parmesan
● 1/4 teaspoon grated nutmeg
1. Preheat oven to 400 degrees. Cut squash in half lengthwise and scoop out the seeds. No need to peel it. Drizzle with the olive oil and sprinkle lightly with salt. Place cut side down on a baking sheet. Roast for 40 to 60 minutes (depends on the size of the squash) till a knife inserts easily into the flesh. Remove from the oven and cool. Scoop out the flesh. You will need 1 cup of lightly packed squash.
2. Bring a large pot of water to boil. Generously salt the water (about 2 teaspoons) and add the pasta. Cook according to package directions.
3. In a large saucepan over medium heat add the butter. Once the butter is melted add the flour. Whisk for 1-2 minutes, to remove the raw flour taste.
4. Whisk in the stock and then stir in the roasted squash.
5. Stir in the half and half and bring the mixture to a simmer (a gentle bubble).
6. Start stirring in the cheeses a handful at a time.
7. Add the ¼ teaspoon nutmeg and salt and pepper to taste.
8. Drain cooked pasta and add to the sauce. Stir well to make sure every piece of pasta is coated.
9. Serve in pasta bowls or oversized mugs. Feel free to sprinkle a little more cheese on top.
NOTE: You can use almost any squash in this recipe with a couple of exceptions. I would not use a sugar pie pumpkin as it will make this recipe too sweet or a spaghetti squash as the texture would be wrong. If you are pressed for time, forgo roasting the squash and use a thawed box of frozen pureed squash.