{Food Friday} Acorn Squash Mac and Cheese

Acorn Squash Mac & Cheese, step-by-step (WYWU photo)

I made this a few weeks ago, thanks to a wonderful friend who shared the recipe. It was inspired by a How Sweet Eats recipe, but we simplified the process and replaced the cheeses with ones that were more accessible to us.

Ingredients

• 1 lb cut pasta, such as penne or elbows
• 1 acorn squash, peeled and cut into 1/2 inch pieces
• olive oil
• kosher salt and freshly ground pepper
• 1/4 tsp nutmeg
• 3/4 cup vegetable stock
• 1 1/2 cups milk
• 1 cup shredded mozzarella
• 1/2 cup shredded cheddar

Directions

1. Cook pasta according to package directions. Drain and return to pot.
2. Heat another big pot over medium-low heat. Drizzle a generous amount of olive oil, then add squash, some salt and pepper, and the nutmeg. Stir well.
3. Pour in vegetable stock, stir again, cover and cook until squash is falling apart (20-30 minutes). When done, turn heat off. Mash squash mixture with potato masher.
4. Add milk. Stir well. Add both cheese, a little at a time, while stirring constantly.
5. Pour squash mixture over pasta. Stir really really well and serve!