Roasted Butternut Squash & Brie Mac & Cheese with Smoky Bacon
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Ingredients
- Squash
- 1 3 lb butternut squash, quartered
- 1 tablespoon olive oil
- salt and pepper
- Sauce
- 2 cups milk
- 6 oz brie cheese, rind removed
- 4 oz extra sharp cheddar, shredded
- 4 oz cream cheese
- 1/8 teaspoon ground nutmeg
- salt & pepper to taste
- 1 lb pasta, cooked
- 4 bacon slices, diced and fried crispy
- Read more at http://www.farmgirlgourmet.com/2011/10/roasted-butternut-squash-brie-mac.html#IH0fFFWOrZwhCTc7.99
Instructions
- 1 Preheat oven to 400 degrees and place the quartered squash on a baking sheet lined with foil. Drizzle with the olive oil and salt a pepper and wrap tightly with more foil. Bake for 40 minutes, or until fork tender. Remove the seeds and discard and remove pulp to the blender. Puree until smooth. Remove 2 cups and set aside, reserving the remainder for another use.
- 2 Cook the pasta as directed on the package. In a large pot or large skillet over medium heat, add the milk, cheeses, nutmeg and salt and pepper. Whisk until smooth. Add the 2 cups of squash puree and whisk until smooth. Add the drained, cooked pasta and toss to coat. Top with the crisp bacon bits and serve.
- Makes 6 Servings
- Read more at http://www.farmgirlgourmet.com/2011/10/roasted-butternut-squash-brie-mac.html#IH0fFFWOrZwhCTc7.99