Butternut Shells And Cheese

Butternut Shells And Cheese

Ingredients:

• 12 oz shells, macaroni, or penne pasta
• 1 lb butternut squash, peeled, seeded, and cubed
• 1 yellow onion, chopped
• 2 cloves garlic, smashed and chopped
• 4 Tbsp butter
• 3 Tbsp all purpose flour
• 1 tsp poultry seasoning
• 1 tsp poultry seasoning
• ½ cup dry white wine
• 2 cups whole milk
• 7oz gruyere cheese, shredded
• ½ cup panko breadcrumbs
• 2 Tbsp parmesan cheese
• Salt and pepper, to taste

Instructions:

1. Place squash in a saucepan and cover with water. Bring to a boil, reduce heat and simmer until tender, about 8 minutes. Drain, and mash until smooth with a splash of milk.
2. Cook the pasta to just before al dente, according to package directions. For the shells it’s about 9 minutes. Drain and set aside.
3. While onions are cooking, preheat the oven to 400°F, and grease a 9”x13” baking dish. Add cooked pasta.
4. Melt 2 Tbsp of butter in a large skillet over medium heat. Sauté the onion until soft and golden, about 10 minutes. Add garlic and continue cooking and stirring for another minute.
5. Add another 2 Tbsp butter to the skillet with the onions and allow to melt. Stir in flour and poultry seasoning, continuing to cook and stir for 1 or 2 minutes. Whisk in wine and heavy cream, cooking and whisking until smooth and beginning to thicken. Mix in mashed squash, stirring until smooth. then cheese, continuing to stir until melted and smooth. Season to taste with salt and pepper. Pour over pasta in the prepared baking dish. Mix and spread into an even layer.
6. Melt the remaining 1 Tbsp butter. In a small bowl, stir together breadcrumbs, parmesan cheese, and melted butter. Sprinkle over the mac and cheese mixture.
7. Bake for 25-30 minutes, or until well browned and bubbly.

Serves 8