Login to your account

Don't have an account yet? Register now!

The Bermudian

Squash Baked Macaroni


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


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.



2017 Product & Servic...

At The Bermudian magazine we are always thrilled to celebrate successf...


Bermuda During the Se...

In September 1939, Dr. William (Bill) Cooke was just 11½ years ...

Food & Drink


Step inside L’Oriental and allow yourself to be transported to t...


Fitness Reboot!

There’s nothing like making the most of the holiday season knowi...


Southlands: Warwick P...

Bermuda is running out of green space. One of the most densely inhabit...


Bermudians of the Yea...

If media reports through the first half of 2016 were to be believed, t...