Catfish Out of Water

I have been experimenting with macaroni and cheese as of late. It's one of my favorite foods. There's nothing that I enjoy more than a nice, oozy cheese! However, as much as I adore macaroni and cheese, milk is not necessarily my friend. Let alone heavy whipping cream or cream cheese or whatever else the kids are putting into macaroni these days. So, I'm constantly looking for an adequate replacement. And Greek yogurt, roasted squash purée, and white wine does spectacularly. If not the most traditional of things? It is truly decadent! And Hubbard squash macaroni and cheese topped with crushed pecans? Is definitely the pinnacle adult version of a classic childhood favorite.

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Variations of Squash Macaroni and Cheese

Every time the weather starts to change and winter is encroaching upon us, I start craving soups and casseroles. I made curry the other day, so now we are onto macaroni and cheese! Although, like I said, I'm not stranger to macaroni. Lately I've been adding Greek yogurt, instead of milk, and am absolutely thrilled with the less guilty version of this decadent meal.

Macaroni & Cheese w/ Greek Yogurt

Ambercup Squash Macaroni & Cheese

Macaroni & Cheese w/ Pie Pumpkin & Gouda

Macaroni & Cheese w/ Hubbard Squash & Pecans

This Hubbard squash macaroni and cheese is the adult version of a classic childhood favorite with white wine and Greek yogurt. It's certainly not dairy free, but absolutely slightly less lactose inducing. I'm also particularly fond of the combination of hubbard squash and pecans. Although you can substitute any edible gourd and nut of choice. They pair particularly well with that quintessential fall flavor that I can't get enough of throughout the end of the season!

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine American

Servings 6 servings

Equipment

• Large Baking Dish
• Oven
• Large Pot
• Skillet
• Stovetop

Ingredients

  

• 1 lbs. macaroni
• 1/4 c. butter
• 1/4 c. all-purpose flour
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 tsp. mustard
• 1 tsp. nutmeg
• 2 tsp. Worcestershire sauce
• 1 ½ c. Greek yogurt
• 1 c. blue hubbard squash roasted & puréed
• 1/2 c. white wine (or reserve pasta water, I used sauvignon blanc)
• 2 c. cheddar cheese grated
• 1 c. pecans crushed

Instructions

 

Prepare Ingredients

• I used Roasted Blue Hubbard Squash in this recipe. This takes a couple of hours and requires aluminum foil and a baking dish. I am a big fan of this. It's a medium-sized variety with dense flesh and a lot of flavor. You can easily substitute butternut squash, pie pumpkin, or other gourd of choice.

Cook Pasta

• Add about 4 inches of water to a large pot and bring to a boil over high heat.
• Cook pasta according to the manufacturer's instructions. This typically entails boiling for about 8-12 minutes, or until barely al dente.

  The pasta will cook another half hour in the oven, so make sure not to overcook them during this stage!
• Remove the pasta from the water and set aside.

  You may want to stir it occasionally to keep the noodles from sticking together.

Prepare Roux

• Preheat the oven to 350 degrees Fahrenheit.
• Lightly coat the bottom and sides of a large baking dish with olive oil and set aside.
• Preheat saucepan on medium-heat. Add 1/4 cup butter and melt.
• Immediately when the butter melts, add flour and stir constantly until incorporated. This should take about 3 minutes.

  Do NOT brown or overcook, though. You just want the butter and flour to incorporate until you add the spices.
• Add salt, pepper, mustard, and Worcestershire sauce. Stir constantly for 5 minutes, or until lightly browned.
• Add Greek yogurt, a little at a time, and stir constantly until incorporated after each addition. Adding too much at once can cause the roux to separate. Although this is less of an issue with yogurt as it is milk or cream, it is still something to watch out for!
• Add squash purée and stir until combined.
• Meanwhile, grate the cheese and add to roux 1/2 cup at a time. Mix constantly until fully incorporated.
• Thin the sauce with 1/2 cup dry white wine.
• Add noodles and stir until fully coated in the cheese sauce.

Bake Macaroni and Cheese

• Pour macaroni and cheese into greased baking dish.
• Add crushed nuts.
• Bake for 30-40 minutes, or until the top begins to brown.
• Let cool slightly and cut into 2-inch squares. Serve immediately.

Tips, Tricks, & Notes

• I used sauvignon blanc for the wine. It's my favorite white cooking wine because it's one of the dryer whites. Wine releases sugar while it cooks, so an already sweet wine will become sweeter during the cooking process. Although, you still can use a sweeter wine if you prefer! It doesn't have to be good wine, but it does have to be drinkable (that will vary depending on your taste in wine).