Meatless Monday - Broccoroni and Cheese
 
This recipe is great for using the abundance of winter squash, making your cheese sauce healthier without anyone's knowledge. It is possible to overdo the squash, so just add it until you can notice, then pull it back into being a cheese sauce by adding more cheese. Sharp cheddar holds up to the squash too.
Ingredients
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk
  • 1+ cups of cooked acorn (or other) squash puree (see below)
  • 2 cups of sharp cheddar cheese, plus extra as needed
  • 3 cups \uncooked pasta such as orecchiette or elbow macaroni
  • 1 small crown of fresh broccoli florets
  • 1 small onion, finely diced.
  • grown-up optional ingredients (to taste)
  • Diced peppers (I used poblano and jalapeƱo)
  • ¼ teaspoon cayenne pepper, or ½ teaspoon Sriracha (or to taste)
  • ground pepper to taste
  • 2 teaspoons dijon mustard (or to taste)
  • ¼ cup panko for the topping
Instructions
  1. For puree- Preheat the oven to 400 degrees. Halve acorn squash and scoop out the seeds. Place squash in baking dish with a tiny layer of water (maybe ¼ inch). Butter if desired and roast for about 40 minutes to an hour until just tender when poked with a fork. Scoop squash out of the skin and puree, adding enough water/milk to allow the blender to work.
  2. Cook Pasta according to the directions.
  3. In a medium saucepan, melt butter but do not brown. Whisk in flour over medium heat, stirring constantly until combined.
  4. Continue to stir and slowly add 2 cups of milk, allowing the sauce to thicken as you stir in the milk. Once the milk is combined and the sauce is thickening, add the onion. Stir in the cheese, followed by the puree to taste. If the squash taste is overpowering, simply add a little more cheese. Stir in broccoli florets once the sauce is to your liking. If using, stir in the other optional "grown-up" ingredients to taste.
  5. Drain the pasta and pour it into a spayed or greased baking dish (or two), drizzling the sauce mixture on top. Sprinkle with panko if using.
  6. Bake uncovered at 350 for about 35-50 minutes (if you don't like a crispy crust, keep the macaroni covered in foil until the last 10 minutes of baking), until the macaroni is beginning to bubble and brown slightly. Cool slightly and enjoy!
Recipe by CSA|365 at https://www.csa365.org/2015/10/meatless-monday-broccoroni-and-cheese/