the orange dinner

October 27, 2009 | Posted By: Annie | 2 Comments
Filed Under Life 

I really don’t intend to do this often, this isn’t a food blog. But I feel compelled to share this with the world, one, because it is the best macaroni I have ever had, two, because it has an entire butternut squash in it and my squash hating husband loves this recipe, three, because I have a couple of friends who I think would like it. And do you know how much beta carotene is in a squash?! 298% of your daily value !!! And I do love squash anyways. And cheese.

First disclaimer, these are night photos, I am really not sure if they are appetizing to you or not, the light wasn’t very good. I am embarrassed. Second disclaimer, I am not good at writing recipes, I tend to get used to throwing things together until they taste they way I intend them too, and somehow it works every time. I tried to measure this time.

I wish I had taken a photo of the squash freshly sawed in two, it was so pretty all the pearly seeds and the wet web of their filaments. I think you may be seeing some squash art soon. I feel strange saying that.

Oven: 400*

Cut up one large butternut squash, peeled, into inch and half chunks and one medium onion into large chunks and spread on a baking sheet lined with foil, you’ll thank your self later. Sprinkle on 4 fresh garlic cloves minced, or if using the ever convenient jar, use 6 heaping teaspoons. Season with coarse salt and black pepper. Roast until squash is soft and beginning to brown, about 20-25 min. Remove and leave oven on.

First, before doing anything with the squash, process enough old bread to make 1-1/2 cup bread crums, and add some garlic salt and 2 Tbls. of melted butter with the processor going. Dump in a bowl and rinse out processor, you’ll need it again.

Transfer everything to a blender or food processor, puree several seconds and then gradually add 1-1/2 cups milk until it is a lovely thick sauce. The color will knock you off your feet, it is so golden. Transfer all that to a large pot over low-med heat, meanwhile start another pot for pasta and boil about a pound of penne, I think one of those boxes. To your sauce add 1/2 tsp. kosher salt (taste first, and do less or more depending on what you wish), 1/4 heaping tsp. white pepper (must be white, it tastes best with cheese) 1/8 tsp. cloves, 1/8 tsp. of nutmeg.  Feel free to add a little red pepper too if you like things spicy I recommend it, or if you have no toddlers. Stir in 12 oz. shredded sharp chedder and 4 to 6 0z. mozz.  simmer until cheese is stringy through the sauce and remove from heat. Add al dente pasta. Mix thoroughly, it should look like there is alot of sauce.

Spray a 9 x 10 or bigger casserole dish with nonstick spray and pour in saucy noodles, cover the top with the pre-prepared bread crumbs ( the ones from the can are gross, please make your own)(old asiago cheese bread is the best) Bake in the preheated oven until crumbs are crunchy and golden.  Eat without guilt, knowing that there is huge squash hidden in there. Everyone will think the cheese is just really orange.