If you’re a regular reader of this blog, then you know I absolutely love pasta and in particular macaroni and cheese with my whole entire being (for lack of a better term). If you don’t believe me, you can read about it here, here, here, here, or here. And as much as I hate to admit that a good-old-boxed mac with powdered cheese is my go-to guilty pleasure, sometimes you just need to class (and health) it up a bit. Enter the beautiful gourd that is butternut squash. This veggie is super tasty on it’s own but is also easy to match with pretty much any flavor profile. Sweet, savory, you name it and butternut goes. So why not blend it up and add a little nutritional value to carbs and cheese? Plus it’s already the right color, so why not.
1 butternut squash, peeled, seeded, and cut into small cubes
1 cup chicken broth
1 cup skim milk
1 lb rigatoni pasta
3 tbsp butter
2 tsp onion powder
1 tbsp garlic powder
salt & pepper, to taste
6 oz goat cheese
8 oz Gouda cheese, shredded
Set your cooker for Sauté-then-Simmer STS® and add the cubed squash Cook for about 5 minutes until the squash starts to soften, then add the milk and broth stirring with a long-handled wooden or silicone spoon. Close the lid and allow to cook for about 15 minutes until the squash is tender and easily poked with a fork. Make sure the lid is set for VENTING while it’s covered.
Meanwhile, cook the pasta according to package directions; strain when it is done and set aside.
Once the squash is done, carefully scoop the squash mixture out of the cooker and into a blender, making sure to get all of the liquid. Blend the mixture until it is smooth. Wipe clean the inner pot and return it to the cooker.
Once the pasta is done, set the cooker for Sauté-then-Simmer STS® again and add the butter. Allow it to melt and then add the goat cheese and seasonings. Stir and cook until the goat cheese is melted. Add the Gouda and pasta and gently stir until it is all combined. Scoop into bowls and top with some extra cracked black pepper and parsley if desired. Enjoy!