Butternut Squash Mac & Cheese
1
2
oz dried rigatoni
3 ½ c
butternut squash – diced
2 ¾ c
milk
¼ c
all-purpose flour
8 oz
smoked Gruyere (or chedder cheese) – shredded
8
slices bacon
2
small sweet onions – diced
3 oz
sourdough bread
2
tbsp butter – melted
Fresh
parsley
Preheat
oven to 425. Lightly butter and 3-quart
baking dish. Cook pasta according to
package directions. Drain, transfer to large bowl.
In a
large sauce pan combine squash, 2 ½ c milk over medium heat. Bring to boil;
reduce heat to medium and simmer until squash is tender ~20min. Stir together remaining ¼ c milk and flour;
stir into squash mixture. Bring to boil;
cook until thickened ~2-3min. Stir in
cheese until melted.
In a
large skillet cook bacon until crisp; drain on paper towels. Crumble; set aside. Pour off all but 2 tbsp bacon drippings. Return skillet to heat.
Add onions
to skillet; cover and cook low heat 10 min.
Uncover and increase heat to high. Cook 4-5 min more, stirring, until
onions are golden.
Add
squash-cheese mixture, onions and bacon to bowl with pasta. Toss well to combine and transfer to baking
dish.
Place
bread in food processor; pulse with two or three on/off turns to form large coarse
crumbs. Transfer to bowl with melted
butter. Sprinkle remaining cheese and
the bread crumbs over pasta. Bake until
top is browned, ~14-15 min. Cook 5
min. Sprinkle with parsley.
Penne
with Creamy Tomato Sauce
2 tbsp olive or veg oil
½ c diced onion
2 tbsp dry vermouth, white wine or broth
1 ¾ c pasta sauce
½ c heaving whipping cream
8 oz dry penne pasta, cooked, drained and kept warm
1 c sliced black olives
½ c grated Parmesan cheese
¼ c sliced green onions
In large skillet, heat oil. Add onion; sauté for 2-3 min or until onion
is tender. Add vermouth; cook for 1
min. Stir in pasta sauce, cream, pasta,
olives and parmesan cheese; heat thoroughly, stirring occasionally. Sprinkle with green onions.
