Veggie Icognito, Vol. 1: Butternut Squash Mac and Cheese

(or, how I almost learned to like Rachael Ray)

I had heard about this mystical macaroni and cheese using squash, and after searching high and low for a blessedly uncomplicated recipe (I mean, it's mac and cheese, Martha.), I decided to give Rachael Ray's version a go. And it ROCKED. Of course it tastes a little different than the decadent, dairy-laden original -- but not by much. Frankly, the ways this dish differs, in my opinion, makes it better. I could eat a whole plate, and not feel greasy or ill an hour later.

Butternut Squash Mac and Cheese
(recipe courtesy of Rachael Ray, edited to reflect my slight alterations)

Ingredients
1 pound macaroni, penne, or spiral pasta
1 T. extra-virgin olive oil
2 T. butter
1/2 medium onion
1 T. dried thyme
3 T. whole wheat flour
2 c. chicken stock
1 (10-oz) box frozen cooked butternut squash, defrosted
3/4 c. whole milk or unsweetened soy milk
1 (8 oz) bag of shredded sharp Cheddar cheese
1/2 c. Parmesan-Reggiano
1/4 t. ground nutmeg
Salt and pepper to taste

Directions
Cook pasta in salted water until it is al dente.

While pasta cooks, heat a medium heavy bottomed pot over medium heat. Add the extra-virgin olive oil and butter. When the butter melts into the oil, add the thyme and grate the onion directly into the pot with a hand-held grater or Microplane. Cook the grated onion and thyme in the butter and oil 1 to 2 minutes, then add flour and cook together 1 to 2 more minutes. Whisk in stock, then combine with butternut squash until warmed through and smooth. Stir in milk and bring sauce to a bubble. Stir in cheeses in a figure-8 motion and season the completed sauce with nutmeg, salt and pepper. Taste to adjust flavor.

Drain cooked pasta well and combine with sauce. Serve it straight out of the pot, or pour mac and cheese into a casserole dish, top with breadcrumbs and bake in a 350 degree oven until breadcrumbs are toasted.

Of course, after this victorious attempt, I decided I had perhaps underestimated Ms. Ray and tested some of her other culinary potions. Sadly, few have been anywhere near as good. I did have some luck with her Eggplant Marinara, which will be included in an upcoming post, but it needed some bold adjustments. Her manner is efficient, but in some ways, it can leave the dish lacking. So much for "Yumm-O."