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Squash Mac + Cheese

Squash Mac + Cheese

Vegetarian files/Vegetarian.png
$25.00
$25.00
Sale Sold out

SERVES 2

$12.50 per serving
  • Hands Off Prep
  • Direct to Oven
  • Bake in Oven
Each season we use this mac 'n cheese as a canvas for the best of what’s growing locally. This autumnal batch is made with spinach, butternut squash varieties folded into Sfoglini rigatoni, caramelized onion, and a gooey cheesy sauce. All topped with a sprinkle of shredded parm and toasted pepitas for extra crunch. 

In stock

Ingredients

Milk, Butternut Squash, Evaporated Milk, Rigatoni (Organic Durum Semolina, Water), Cheddar Cheese, Red Onion, Spinach, Sunflower Oil, American Cheese, Mozzarella Cheese, Unsalted Butter, Flour, Pumpkin Seeds, Parmesan, Panko, Salt, Sage, Corn Starch, Onion Powder, Black Pepper
CONTAINS: Milk, Wheat.

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Serve With

  • A sprinkle of roughly chopped fresh herbs is a simple way to take any dish to the next level. For this dish, we go with parsley to add freshness and flavor. Wash, dry well, and remove most of the tough stems. Roughly chop and sprinkle on top before serving.

  • You can’t go wrong with a simple side salad made from farmers market greens. Tear the greens into big pieces and lightly dress with a simple vinaigrette. Ours goes something like this: 1 part acid (vinegar or lemon juice), 3 parts good olive oil, a bit of dijon mustard, a few drops of maple syrup, salt + pepper.

  • Who doesn't love freshly grated parm on everything? But any salty, hard cheese will do here. We recommend long, thin strips (you can do this with a potato peeler!) or using a microplane to create a nice, fluffy cheese-dusting to your meal.