Pour everything into a lightly greased 9×13 casserole dish. In a large bowl, combine the roasted squash, drained pasta and fold in the cheese sauce.Taste and season with salt and pepper if needed. Once thickened, add the goat cheese and stir until melted and incorporated.Bring mixture to a boil then reduce heat to low and let simmer until sauce begins to thicken. Sprinkle the flour and add the mustard to the skillet.Add prosciutto, reduce heat to prevent burning and continue to cook until prosciutto is crispy and onions begin to caramelize. In an enamel coated cast iron skillet over medium heat, drizzle a little olive oil and begin to sauté onions until transparent.Meanwhile, bring a large pot of salted water to a boil and cook your pasta according to package directions to al dente and drain.Season with salt and pepper and bake at 400 degrees for 30 minutes.

Lay squash in a single layer on the sheet, drizzle with a little olive oil and with your hands, toss to coat the squash. Lightly grease a cookie sheet with cooking spray.

Peel butternut squash and cut into 1 inch cubes.

1 lb medium tube shape or shell shaped pasta.

Gluten friendly option - pasta is replaced with GF pasta.This dish has become a new favorite in our house! The sweetness of the roasted squash coupled with the saltiness of the prosciutto and the creaminess of the goat cheese make for a delicious combo even better when mixed with pasta and baked en casserole! This dish is savory, filling and overflowing with all the flavors of fall! Enjoy!! No pork option - replacement is smoked turkey. Add 1/2 tsp ground nutmeg to cauliflower sauce. If not using milk, use extra reserved pasta water to thin the sauce (we used 1/2 cup). Serve mac ’n’ cheese sprinkled with chopped chives at the table alongside the dressed side salad. Place in the oven for 6-8 minutes, or until golden.Ħ. transfer pasta mixture into an ovenproof dish, top with prosciutto and remaining cheese. Add 1/4 cup milk (see notes) and half of the cheese to cauliflower pan, blend until smooth using a stick mixer.įold through spinach and pasta, add reserved pasta water to desired consistency. Roughly chop (or tear) lettuce leaves, slice cucumber. Combine 2 tbsp olive oil, 1 tbsp vinegar, 2 tsp mustard, salt and pepper in a serving bowl.

Cover and cook for 8-10 minutes, or until soft.ģ. Add to pan with 1 1/2 cup hot water and 2 stock cubes. Chop cauliflower and rosemary leaves (1 tbsp) and crush garlic. Heat a large pan with 1 tbsp oil over medium heat. Trim, rinse and chop spinach, set aside.Ģ. Cook pasta in a saucepan of boiling water until al dente.

4 cheese mac and cheese with prosciutto