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The Mac N Cheese Sauce That’s Basically Veggies
There are many dishes from The Chew that you guys loved, but this was one of the favorites! A meltingly cheesy, mostly veggie, deliciously sweet and savory take on mac-n-cheese that I made using chickpea pasta for some extra protein/fiber — and my kids and I loved it!!
Bonus: you can make the whole thing ahead and freeze for future quick & easy meals.
Lotta Squash Cheesy Pasta Bake
Ingredients:
1/3 cup plus 1 tablespoon olive oil (divided)
1 large butternut squash, cut into cubes
1 teaspoon ground cumin
3 shallots (peeled, minced)
3 garlic cloves, peeled and chopped
2 tablespoons fresh thyme leaves
2 8oz boxes Banza pasta
1 1/2 cups chicken stock
3/4 cup Greek yogurt
3/4 cup parmesan cheese (grated, plus more for garnish)
1/2 pound ball fresh mozzarella (torn into bite size pieces)
Kosher salt and freshly ground black pepper (to taste)
Instructions:
•Preheat oven to 400ºF. Prepare two baking sheets with parchment paper. Grease a 9x13-inch casserole dish with olive oil.
•Place cubed squash in a bowl and toss with 1 tablespoon olive oil and spices of your choice, plus salt and pepper. Spread in a single layer on a baking sheet lined with parchment paper then place in oven for 30 minutes, until fork tender and golden, tossing once in the middle. Remove from oven until ready to use. If you want to return one pan to oven for a few minutes for slightly crispier cubes, that’s good too!
•Meanwhile, in a large sauté pan over medium-high heat, add the remaining 1/3 cup olive oil. Add the shallot and sauté 3 minutes until translucent, then add garlic and thyme and cook another minute or 2 until fragrant. Set aside until ready to build pasta.
•Into the bowl of a food processor, add 1 half of the roasted squash, shallot mixture, chicken stock, Greek yogurt, and all parmesan cheese except a tablespoon or 2 for topping. Pulse until smooth. Pour the squash puree mixture over the cooked pasta to coat plus a little extra. Season with salt and pepper. Fold in the remaining roasted squash.
•Pour the pasta mixture into the prepared casserole dish. Top with the torn mozzarella and remaining grated parmesan. Place in the oven for 20 minutes, until golden brown on top.
•For pasta: Bring a large pot of water to a boil, add salt. Add pasta and cook according to package to directions minus 2 minutes or until al dente. Strain and place into a large bowl.
Tip 1: Use your favorite fall squash in this dish!
Tip 2: If you are in a rush, substitute canned pumpkin puree instead of roasting the pumpkin.
Tip 3: The perfect make-ahead dish. Assemble the casserole, place in the refrigerator and bake for 20 minutes before serving.
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