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Macaroni & Cheese w/ Hubbard Squash & Pecans

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
Cook Time 40 minutes
Total Time 1 hour
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).