Challenge accepted!
Last week I made some roasted root veggies and was pleased with the warm carmelized chewy edges. Recently, I made a butternut squash risotto. It was my first time cooking butternut (for shame!!) and I loved the flavor but the risotto was labor intensive and the butternut seemed lost. Inspiration struck. I had a butternut squash that needed to be cooked.
ABC Casserole or Autumn Casserole. I can't decide what to call it. Other than delicious. It's vegetarian comfort food. It was a gamble, bringing an untasted and untested dish to an event.
Ingredients:
1/3c raw almonds
1 butternut squash
4 large carrots
1 box bow-tie pasta
1/4c vegetable oil
2T butter
2T flour
2c milk
2/3c shredded mozzarella
2/3c grated parmesean (not the cheapo stuff in the green can)
salt
pepper
1/4tsp ground nutmeg
1/4tsp smoked paprika
preheat oven to 350 deg
spray a cookie sheet and an 11 x 13 pan with cooking spray.
Peel and cut carrots into 1/2 inch coins. Peel and dice squash into 1/2 inch cubes. Toss with 1/4c vegetable oil and generously salt and pepper. Spread on greased cookie sheet, making sure veggies are in an even layer. Cook for about 15 minutes. Stir and cook for another 15 minutes. Continue cooking if the vegetables are not fork-tender and have a nice brown crust.
While veggies are cooking, cook pasta till firm (mine was 10 minutes) and drain.
Now, make your sauce. Start with a roux base. Melt 2T butter in a medium-high saucepan. When it's all melted, add 2T flour and stir. Cook at medium-high, stirring until it's a golden brown. Now add 2 cups milk and stir. When it's all incorporated, add some salt, pepper, ground nutmeg (i have a grinder) and some smoked paprika. If you don't have nutmeg or paprika, you can leave it out, but it does add some depth. Taste it and adjust salt and pepper if necessary. Continue to cook and thicken for about 10 minutes or so. (I should have timed this!!) Now add your 2/3 c mozzarella and half the grated parmesean (1/3 c) and stir till melted and incorporated.
Rough-chop your raw almonds. Cook in a small frying pan over high heat, stirring frequently until toasted
Pour the cheese sauce and toasted almonds over the cooked pasta and mix well. Add cooked veg and gently stir so it doesn't turn to goo. Pour into the prepared pan and top with 1/3c grated parmesean. Cook in oven till golden brown - about 30 minutes, or until it's time to leave for the potluck.
I took pictures with my cell phone and they sucked. Badly. Lesson learned.
