Squash Mac & Cheese
3 cups (uncooked) pasta (elbows, shells, spirals, or similar)
2.5 cups roasted and pureed Red Dog butternut squash
1/4 cup all-purpose flour
1.5 cup milk
4 Tbsp. butter
1 cup shredded cheddar cheese
Salt and pepper
Optional: a pinch of nutmeg, a sprinkle of garlic powder, ground mustard, or celery seed
Cook pasta according to the package instructions.
Cut squash in half, remove the seeds, and roast in the oven until soft. Scoop the squash from the skin into a blender or food processor and puree. Alternatively, mash with potato masher, fork, or other kitchen tool.
In a medium saucepan on medium-low heat, melt the butter and add the flour, stirring until just starting to brown. Add milk and stir until the roux starts to thicken. Add salt, pepper and any other spices. Remove from heat and stir in cheddar cheese and squash puree. Pour over the pasta and stir until well combined.
Possible additions: peas, corn and sausage.