Kabocha Mac and Cheese
Macaroni in a squash and cheese sauce, finished with crisp fried sage and toasted breadcrumbs.
Ingredients12
- Kabocha Squash300g
- Onion1
- Sage4 sprigs
- Butter40g
- Gruyere Cheese150g
- Cheddar Cheese150g
- Vegetable Broth450ml
- Apple Juice40ml
- Heavy Cream120ml
- Pasta400g
- Breadcrumbs5 EL
- Nutmeg1 Prise
Instructions
- 1
Sweat the diced squash and the onions in butter, pour in the broth, juice and cream and simmer for about 12 minutes until tender. Grate the cheese fine and cook the pasta al dente.
- 2
Fry the sage leaves in oil until crisp and set them aside. Toast the breadcrumbs golden brown in the same oil and mix them with finely sliced sage.
- 3
Puree the cooked squash smooth right in its liquid. Stir in the grated cheese over low heat until the sauce turns glossy and thick.
- 4
Toss the pasta with the squash and cheese sauce and season it with nutmeg. Serve topped with the crunchy crumb mixture and whole sage leaves.
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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