burnt butter & pumpkin macaroni cheese

Oh yes you read that right. Burnt butter + pumpkin sauce + cheesy mac. Ooohhh yeeaahh.

Please, go on and have a second serving of this better-for-you mac n cheese.. hahaha because it has a serving of vege in it 😉 What started out as a pumpkin sauce pasta, turned into this mac n cheese pasta which I’m not regretting. It’s all part of the recipe development journey I find myself on – and one that I love!

I made this back in June when the colder months were upon us here Down Under… It’s a perfect Autumn recipe for all my friends living the fall in the northern hemisphere at the moment 🙂 My partner absolutely looooved this (as did I) and we’ve added it to our repertoire of midweek dinners as it’s quick and easy to make, especially when comfort food is in call.

burnt butter & pumpkin macaroni cheese

 

So here’s a burning question I have to ask you all: tell us what you prefer to say … “squash” or “pumpkin”? I think this is probably due to geography what people end up saying.. Here we say pumpkin and we use it as a nickname too, I think I like that name better because using the word ‘squash’ makes me feel like the texture of my dish will be mushy (kinda like overcooked zucchini (aka summer squash!) hahaha). Plus the kids store Pumpkin Patch just wouldn’t sound right as Squash Patch… Do you see where I’m going with this? 😉

 

burnt butter & pumpkin macaroni cheese

Serves: 4

Ingredients:

500g your favourite pasta

6 tbs butter

1 onion, diced

1 cup broth (chicken or vegetable, whatever you prefer)

3 cups diced butternut pumpkin (about 1/2 a large one)

1 cup milk

1 cup cheese (I used a mix of freshly grated parmesan and mozzarella)

salt and pepper to taste

 

Method:

Add butter and onions into a saucepan and cook until onions soften.

Turn the heat to high until butter starts to burn (about another 2 minutes of cooking).

Once browned, add the stock and pumpkin and cook covered for 20-25 minutes until soft.

Once cooked, pour the contents of the saucepan into a blender, add the milk and blend until creamy and smooth. Set aside.

Add pasta to boiling water and cook to packet instructions. Drain.

Return sauce and pasta into saucepan and mix until coated, add cheese and mix through until melted.

Serve with toasted pine nuts, freshly cracked pepper, or a light sprinkle of parsley.

 

Tried it? Let us know if you like it in the comments below! 🙂

 

 

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