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Prep
Difficulty
Medium
Time
Estimate
1 hour
This comes together faster if your squash is already cooked. So feel free to roast it in advance, mash slightly and store in the fridge or freezer until you are ready. If you are roasting the squash at the start of this dish, make the croutons alongside the squash. Start the white sauce as soon as the squash and croutons are in the oven. Bring the pasta water to a boil when the squash comes out of the oven. When you finally add the pasta to the water, it is time to blend the squash & white sauce together. After the mac n cheese goes in the oven put together the Kale Caesar.
These are slightly addictive and a cinch to make, they just take their time in the oven. Use a tube of polenta or leftover polenta that you have chilled. Omit the parmesan cheese or use nutritional yeast if you want these to be dairy free.
A creamy white sauce pureed with squash brings new life to the classic macaroni pasta bake. We use butternut; feel free to substitute your favorite. A food processor or blender will make your life easier for pureeing the squash. If you have a larger squash, more than you need, roast it all and bag it up in one or two cup portions for future dishes.
Shredded kale tossed with a yogurt caesar dressing. Sprinkle in crusty bread croutons, homemade or store-bought or try making your own Polenta Croutons for a gluten-free option. To make this vegetarian use Annie’s vegan Worcestershire sauce.
