Extreme as in extremely delicious. I ran across this recipe for butternut squash mac n’ cheese with caramelized onions, apples and bacon and knew I had to give it a try. I had a handful of butternut squashes collecting on the counter from our CSA, caramelized onions in the freezer, few leftover bacon slices that needed using, and Gouda that was on the verge of being trash.
|Butternut Squash Gouda Mac n’ Cheese with Apples and Bacon|
- 1 butternut squash, roasted
- 2 T. butter
- 1 C. onions, sliced thinly
- 1 lb. pasta
- 1/2 C. evaporated milk
- 1/2 C. chicken or vegetable broth
- 2 T. cream cheese, low-fat
- salt and pepper
- 6 oz. Gouda, grated
- 1 apple, chopped
- 4 strips bacon, cooked crumbled
- Heat oven to 400 degrees.
- Slice butternut squash in half lengthwise. Remove seeds.
- Place squash cut side up on baking sheet and roast for about 45 minutes, or until tender.
- Remove from oven and when cool scrap out squash meat and set aside.
- While squash is baking, heat butter in a skillet over low heat. Add onions and let caramelize for at least 30 minutes.
- In food processor purée roasted butternut squash meat, evaporated milk, broth, and cream cheese. Blend to combine, add in salt and pepper to taste. Add more broth or water to thin if needed.
- Cook the pasta according to directions. Drain and return to pan over low heat.
- Add onions, squash mixture and cheese to the pasta. Stir to combine.
- Top each serving with chopped apple and crumbled bacon.
The butternut squash mixture makes for a very creamy squash and you could cut back on the cheese if you prefer. The apple adds a crisp bite and the bacon adds the salt that complements the sweetness perfectly. This was a rich delicious meal fit for the coldest of Winter nights and the kids loved it. It re-heats great too, that is if you can manage not to eat it all.