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Macaroni & Cheese w/ Red Hubbard Squash & Greek Yogurt

Macaroni & Cheese w/ Red Hubbard Squash

This Squash Macaroni & Cheese consists of roasted red hubbard squash, Thai dragon peppers, Greek yogurt, white wine, cheddar, and parmesan cheese seasoned with ground mustard, nutmeg, ginger, and a dash of salt and pepper.
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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
  

  • 1½ c. red hubbard squash roasted & puréed
  • 1 lbs. macaroni
  • 1/4 c. butter
  • 1/4 c. all-purpose flour
  • 3 Thai dragon peppers
  • 1 tsp. mustard
  • 1/2 tsp. nutmeg
  • 1/2 tsp. ginger
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. Worcestershire sauce
  • 1 c. Greek yogurt
  • 1/2 c. dry white wine
  • 1 c. cheddar cheese
  • 1/2 c. parmesan cheese

Instructions
 

Prepare Ingredients

  • I used Roasted Red 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 ambercup squash. 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!
  • Drain pasta.
    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 Thai dragon peppers, mustard, nutmeg, ginger, salt, pepper, 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 cheddar cheese and add to roux 1/2 cup at a time. Mix constantly until fully incorporated.
  • Add wine to thin out the sauce. I typically use about 1/4 to 1/2 cup. Although it does vary slightly from batch to batch.
    You want the sauce to be about the consistency of an Alfredo sauce. It should spread easily, but is not a liquid. I would suggest airing on the side of caution and adding less, mixing the pasta in, and then adding more if necessary for it to achieve the quintessential macaroni and cheese texture.
  • Add noodles and stir until fully coated in the cheese sauce.
    If necessary, add more water to achieve the right consistency.

Bake Macaroni and Cheese

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