Talk about the ultimate comfort food. This recipe mixes butternut squash with ricotta cheese to give it a richness that is beyond compare. Cutting it up can be a bit tough at times, but trust me, it's worth the work.Ingredients:
1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups)
1 cup homemade or low-sodium canned chicken stock, skimmed of fat
1 1/2 cups nonfat milk
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
3/4 teaspoon coarse salt
Freshly ground black pepper
1 pound elbow macaroni
4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
4 tablespoons Parmesan cheese, finely grated (1 ounce)
2 tablespoons fine breadcrumbs
1 teaspoon olive oil
Olive-oil, cooking spray
1/2 cup part-skim ricotta cheese
To view the rest of this recipe, please visit: http://www.marthastewart.com/337716/macaroni-and-cheese-with-butternut-squas?center=276955&gallery=275653&slide=263330
No comments:
Post a Comment