I got in trouble in culinary school last week when we were cooking butternut squash.
We were technically supposed to make a “cold butternut squash soup.”
Who likes cold soup?
So I made it hot, and put my own twist on it.
I should probably start teaching my own class right?
Anyway, this recipe spawned from my butternut squash class fiasco. It is very hot, and gooey and rich. And it has a butter, crispy topping with bits of pecans.
But seriously, squash cold soup? There’s just nothing good about it.
Macaroni & Butternut Squash with Crispy Pecan Topping
- 1 medium butternut squash, peeled, seeded and diced into 1 inch pieces
- 5 garlic cloves, still in their paper
- 3 Tbsp butter, (2 in the puree and 1 for the topping)
- 1/4 white onion finely minced
- 2 Tbsp all purpose flour
- 1 1/2 cup whole milk
- 3-4 cups dried macaroni (use more if you have a bigger squash and more sauce)
- 1 cup panko or unseasoned breadcrumbs
- 1/2 cup finely chopped raw pecans
- Preheat oven to 400 degrees, and get water boiling for pasta.
- On a cookie sheet, lay out butternut squash and garlic and drizzle with EVOO and sprinkle with S&P.
- Roast squash for 20 minutes and then turn. Cook another 20-25 mins or until tender.
- Cook macaroni until just under al dente, drain and set aside.
- Remove garlic from paper, and put squash and garlic in food processor. Process until smooth.
- In a medium, heavy pot, over medium heat, melt butter and cook onion until translucent.
- Add flour and stir constantly for about 2 mins, reducing heat if it seems like it will burn.
- Add milk and squash puree and stir to combine over medium heat for about 2 mins.
- Season with S&P, and add macaroni. Stir to combine.
- In a bowl, melt 1 Tbsp butter and add panko, pecans, and a pinch of salt. Stir to combine.
- In a greased 9 by 9 glass pan, add squash and pasta, cover with panko mixture.
- Bake uncovered for 30 minutes, or until topping is golden brown.