halfbakedharvest4.2
Butternut Squash + Charred Brussels Mac and Cheese with Buttery Bacon Ritz Crackers.
There is cheese, pasta and bacon. What could not be delicious and everyday about that?
š„ 8 Servingsā±ļø Prep & Cook: 1h 25mā³ Prep: 25 minš„ Cook: 1hš¤ Tieghan Gerardš halfbakedharvest
š„ Ingredients
Check off ingredients as you prepare them:
š³ Cookware
- āoven
- āpan
- āblender
- āfood processor
- ābaking dish
- āpot
- āwhisk
š Preparation Steps
1
Preheat oven to 400 degrees F.
2
Place the butternut squash on a roasting pan and toss with 1 tablespoon olive oil + a pinch of salt and pepper. Place the brussels sprouts on a separate sheet pan and toss with tablespoon olive oil, the brown sugar + a pinch of salt. Roast for both for ā±ļø 25-30 minutes, tossing once or twice during cooking. I removed my brussels before my squash because they cook faster.
butternut squash (peeled and cut into small cubes)4 cupsbutter4 tablespoonsolive oil2 tablespoonspinch of salt and pepperbrussels sprouts (sliced thin (into shreds))3 cupsbrown sugar1 teaspoon
3
Reduce the oven temp to 350 degrees F. Set the brussels sprout aside and add the hot squash to a blender or food processor. Add 1/4 water and puree until smooth and creamy.
4
Spray a baking dish with nonstick spray.
5
Bring a large pot of salted water to a boil. Boil the pasta until al-dente. You want it to have a bit of bite. It will finish cooking in the oven. Drain well.
6
While the pasta boils, add the bacon to a medium-large size pot. Fry the bacon until crisp, remove and drain on paper towels. To the hot bacon grease, add in the crushed Ritz crackers and toss to coat.
7
Toast the crumbs for ā±ļø 3-5 minutes, stirring frequently to avoid burning. Once the crumbs are lightly toasted remove form the heat and set aside.
8
In the same pot you fried the bacon, melt the 4 tablespoons butter over medium heat. Whisk in the flour. Reduce the heat to medium-low and let cook/bubble for ā±ļø 1 minute, stirring once or twice to avoid burning. Gradually whisk in the milk and heavy cream, raise the heat up to medium-high. Bring the mixture to a boil, whisking frequently until the sauce has thickened, about ā±ļø 2-3 minutes. Remove from the heat and stir in all of the cheese, mustard powder, cayenne, salt and pepper. Stir until the cheese and butternut squash puree until the cheese is fully melted. Stir in the pasta + charred brussels sprouts. Transfer to the prepared baking dish or if using cast iron, bake right in the same pot.
butternut squash (peeled and cut into small cubes)4 cupsbutter4 tablespoonswarm milk (I used 2%)3 cupsbrussels sprouts (sliced thin (into shreds))3 cups
9
Evenly sprinkle on the toasted cracker crumbs + bacon and place the baking dish on a baking
10
sheet.
11
Bake for ā±ļø 20 minutes or until the crumbs are golden brown and the sauce is bubbling.
12
Remove from the oven and let site five minutes (yeah, right). Dig in!!
Nutrition Facts
calories
727 kcal
fat Content
50 g
serving Size
6 g
fiber Content
4 g
sugar Content
10 g
sodium Content
1009 mg
protein Content
33 g
cholesterol Content
124 mg
carbohydrate Content
70 g
saturated Fat Content
25 g
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