Back to Squash Baked Macaroni All Reviews for Squash Baked Macaroni - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 8 2001_recipe_bakedmac.jpg

Ingredients Ingredient Checklist 1/2 cup browned unsalted butter, plus 2 tablespoons room temperature 2 medium butternut squashes (1 1/2 pounds each), halved lengthwise and seeded 2 medium acorn squashes (1 1/2 pounds each), halved lengthwise and seeded 1 tablespoon olive oil Coarse salt and freshly ground pepper 2 pounds elbow macaroni 1 cup heavy cream 1 cup milk Pinch of freshly ground nutmeg 1 1/2 cups freshly grated Parmesan cheese 1/4 cup mascarpone cheese 3/4 cup fresh ricotta cheese 1 cup fresh breadcrumbs 1/2 cup ground store-bought amaretto cookies

Gallery Read the full recipe after the video.

Recipe Summary Servings: 8 2001_recipe_bakedmac.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

2001_recipe_bakedmac.jpg

2001_recipe_bakedmac.jpg

Ingredients

Ingredients

  • 1/2 cup browned unsalted butter, plus 2 tablespoons room temperature 2 medium butternut squashes (1 1/2 pounds each), halved lengthwise and seeded 2 medium acorn squashes (1 1/2 pounds each), halved lengthwise and seeded 1 tablespoon olive oil Coarse salt and freshly ground pepper 2 pounds elbow macaroni 1 cup heavy cream 1 cup milk Pinch of freshly ground nutmeg 1 1/2 cups freshly grated Parmesan cheese 1/4 cup mascarpone cheese 3/4 cup fresh ricotta cheese 1 cup fresh breadcrumbs 1/2 cup ground store-bought amaretto cookies

Directions

Preheat oven to 350 degrees with oven racks placed in the upper and lower third of the oven. Butter a 14-by-10-by-3-inch baking dish with 1 tablespoon room-temperature butter; set aside. Divide squashes between two rimmed baking sheets; drizzle with oil. Toss squashes until evenly coated. Rub the cut sides and the cavities of the squashes with the remaining tablespoon room-temperature butter, and season with salt and pepper. Place cut sides down, and bake until squashes are very soft, about 45 minutes. Remove from oven and set aside to cool. Do not turn off oven.

When the squashes are cool enough to handle, use a large spoon to scoop flesh into the bowl of a food processor; discard skins. Add cream and milk; puree until smooth. Add nutmeg, and season with salt and pepper. Process until well combined. Transfer mixture to a large bowl; set aside.

Bring a large covered pot of water to a boil; add salt. Add pasta, cover, and return to a boil. Uncover, and cook according to package instructions until al dente. Drain and add to bowl with squash mixture along with parmesan cheese and the mascarpone cheese. Stir until well combined. Transfer mixture to prepared baking dish. Using a tablespoon, dollop ricotta cheese on top of the pasta mixture. Place the breadcrumbs, amaretto crumbs, and browned butter into a small bowl; stir to combine. Sprinkle mixture evenly over the surface of the pasta mixture. Bake until golden brown and heated through, about 30 minutes.

Reviews (5)

 Add Rating & Review     57 Ratings   5 star values:        14    4 star values:        21    3 star values:        14    2 star values:        6    1 star values:        2

Reviews (5)

Add Rating & Review     57 Ratings   5 star values:        14    4 star values:        21    3 star values:        14    2 star values:        6    1 star values:        2

Add Rating & Review

57 Ratings 5 star values: 14 4 star values: 21 3 star values: 14 2 star values: 6 1 star values: 2

57 Ratings 5 star values: 14 4 star values: 21 3 star values: 14 2 star values: 6 1 star values: 2

57 Ratings 5 star values: 14 4 star values: 21 3 star values: 14 2 star values: 6 1 star values: 2

  • 5 star values: 14 4 star values: 21 3 star values: 14 2 star values: 6 1 star values: 2

    Martha Stewart Member     Rating: Unrated       05/31/2015   How much salt!!! Do I salt the pasta And salt and pepper the casserole ??? Also Sunflowrangel's comment was that it was too sweet . Where does sweet come from ? I spent today baking/storing 25 lbs squash,set aside the amounts called for in recipe that will be for reunion dinner. Do NOT want a dud !!!!  

Martha Stewart Member     Rating: Unrated       06/07/2010   This was a hit with my family. Make sure you use a really large bowl or pot when you mix everything together. It makes a lot but great for leftovers.  

Martha Stewart Member     Rating: Unrated       11/17/2008   Both my fiancee and I thought this recipe was way too sweet and just too much squash for the dish. We both love squash, but this dish was just overwhelming and not pleasant to eat in this way for our tastes.  

Martha Stewart Member     Rating: Unrated       11/17/2008   This is a great, satisfying recipe. Subbed cheddar and evaporated skim milk for cream and worked perfectly. Use a cookie scoop to dollop ricotta. Works like a charm!  

Martha Stewart Member     Rating: Unrated       05/08/2008   That's a lifetime supply

    Martha Stewart Member

    Rating: Unrated 05/31/2015

How much salt!!! Do I salt the pasta And salt and pepper the casserole ??? Also Sunflowrangel’s comment was that it was too sweet . Where does sweet come from ? I spent today baking/storing 25 lbs squash,set aside the amounts called for in recipe that will be for reunion dinner. Do NOT want a dud !!!!

Rating: Unrated

Rating: Unrated 06/07/2010

This was a hit with my family. Make sure you use a really large bowl or pot when you mix everything together. It makes a lot but great for leftovers.

Rating: Unrated 11/17/2008

Both my fiancee and I thought this recipe was way too sweet and just too much squash for the dish. We both love squash, but this dish was just overwhelming and not pleasant to eat in this way for our tastes.

This is a great, satisfying recipe. Subbed cheddar and evaporated skim milk for cream and worked perfectly. Use a cookie scoop to dollop ricotta. Works like a charm!

Rating: Unrated 05/08/2008

That’s a lifetime supply

All Reviews for Squash Baked Macaroni

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Squash Baked Macaroni

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest