Roasted Squash Chili Mac

TOTAL TIME: 1 hr 40 min
Prep: 20 min
Inactive Prep: --
Cook: 1 hr 20 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 4 tablespoons butter, plus more for the casserole dish
  • 1 pound butternut squash, peeled and diced (or look for diced raw butternut squash in the produce department)
  • EVOO, for drizzling
  • Kosher salt and freshly ground pepper
  • Freshly grated nutmeg
  • 1 pound rigatoni, penne or macaroni with ridges
  • 2 tablespoons chili powder, such as Gebhardt's, or a blend of ancho or chipotle
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
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Directions

Preheat oven to 425 degrees F. Lightly butter a casserole dish.

Put the squash on a rimmed baking sheet, drizzle with EVOO and season with salt, pepper and nutmeg. Toss to combine. Roast until the edges are browned, 17 to 20 minutes. Reduce the oven temperature to 400 degrees F.

Cook the pasta in boiling salted water to just shy of al dente, 7 minutes. Drain.

Meanwhile, melt the butter in a saucepan over medium heat. Add the chili powder, oregano, coriander, cumin, cinnamon, garlic and chile pepper and cook, stirring, for 2 minutes. Add the flour and cook, stirring, then whisk in the milk. Bring to a simmer and cook until the sauce is thick enough to coat the back of the spoon. Add the Cheddar and Parmigiano-Reggiano and stir until melted.

Combine the squash, chili-cheese sauce and beans, then transfer to the prepared casserole dish. Top with the pepper jack cheese. Cover and bake for 30 minutes. Uncover and bake until the top is browned, 15 to 20 minutes more.

Cook's Note: The casserole can be covered and refrigerated before baking for a make-ahead meal.

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  • on January 16, 2012

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    Tasty! There was a little more prep than 20 mins but that's okay. What I expected was a bit more "gravey" in the casserole. I believe the 3 tablespooons of flour is overkill to thicken the "broth" before adding the cheese. Once I added the cheese, the goo became like wallpaper paste! Yikes! I added more water to thin it out but not enough for the finished product. It is very tasty. Even a picky son ate 2 bowl fulls. My husband doesn't eat much meat so this was great for him. I did add a can of drained/rinsed black beans for added protein. Missed tomatoes in it and will add some next time.

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