squashed Macaroni and Cheese - butter

Method

• Preheat oven to 350 with oven racks placed in the upper and lower third of the oven.
• Butter a large casserole (approx.
• 10 x 7 inch) with 1 tablespoon room-temperature butter; set aside.
• Place squash on a rimmed baking sheet and evenly coat with oil.
• Rub the cut sides and the cavities of each squash with the remaining room-temperature butter.
• Season with salt and pepper.
• Place cut sides down, and bake until squash is soft, approximately 45 minutes.
• When the squash is cool enough to handle, scoop flesh into the bowl of a food processor or stand mixer.
• Add cream, milk and nutmeg, and blend until smooth.
• Season with salt and pepper and blend well.
• Set mixture aside.
• Continue to heat oven to 350 degrees.
• Bring a large pot of water to a boil.
• Add pasta and cook according to package instructions until slightly under cooked.
• The pasta will continue to cook in the oven.
• Drain and add to bowl with squash mixture.
• Add Parmesan and mascarpone cheeses.
• Stir until well combined.
• Transfer mixture to prepared baking dish.
• Place spoonfuls of ricotta cheese on top of the pasta mixture.
• Place the bread crumbs, amaretto crumbs (optional), and browned butter into a small bowl, and stir to combine.
• Sprinkle mixture evenly over the surface of the squash and macaroni.
• Bake for about 30 minutes, until golden brown and heated through.