butternut (or acorn) squash mac &cheese

Name: butternut (or acorn) squash mac &cheese
Ingredients: 1 butternut squash (or two small acorn) (or two large sweet potatoes), peeled, seeded, and cubed; 1 cup vegetable broth (or parmesan broth or water); 1.5 cups milk (whatever type you have on hand, i usually use 2%); pinch nutmeg; pinch cayenne pepper (or ancho chili powder); 3/4 teaspoon salt; pinch freshly ground black pepper; 1 pound short pasta (macaroni, rigatoni, any of the -onis); 1 cup grated sharp cheddar (or monteray/pepper jack) cheese; 1.5 cups ricotta (or burrata, if you're feeling fancy!); 1/4 cup grated parmesan (could go up to 1/2 cup, but adjust salt accordingly); 1/4 cup breadcrumbs

butternut (or acorn) squash mac &cheese was pinched from <a href="https://food52.com/recipes/63659-butternut-or-acorn-squash-mac-cheese" target="_blank" rel="noopener">food52.com.</a>

"an easy (and slightly lighter) version of the best creamy, baked mac & cheese. no bechemel required and endlessly customize-able, depending on what sort of tubers or squash you have on hand. (adapted from Martha Stewart recipe)..."

INGREDIENTS

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1 butternut squash (or two small acorn) (or two large sweet potatoes), peeled, seeded, and cubed

•

1 cup vegetable broth (or parmesan broth or water)

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1.5 cups milk (whatever type you have on hand, i usually use 2%)

•

pinch nutmeg

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pinch cayenne pepper (or ancho chili powder)

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3/4 teaspoon salt

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pinch freshly ground black pepper

•

1 pound short pasta (macaroni, rigatoni, any of the -onis)

•

1 cup grated sharp cheddar (or monteray/pepper jack) cheese

•

1.5 cups ricotta (or burrata, if you're feeling fancy!)

•

1/4 cup grated parmesan (could go up to 1/2 cup, but adjust salt accordingly)

•

1/4 cup breadcrumbs

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