Happy Pancake Tuesday and Mardi Gras everyone!
It seems that winter has no desire to let up, we seem to just continually be getting snow and more snow, and when we aren't getting our dosage of snow, we're getting some freezing cold temperatures! I know that Punxsutawney Phil saw his shadow on the 2nd of this month, informing us that we would be getting six more weeks of winter, but it seems that so far this winter has been worse than the previous few. Living here in Manhattan, you don't think you will have to deal with below freezing temperatures, above average snow falls, and just all around depressingly dark days; maybe you expect that if you go further north, but here in New York City, we expect to not have those sorts of winters...
Even though it has been snowing all day long, my friends and I are still going to uphold our tradition of going to see some live music at the Louisiana style joint, Acme Bar and Grill. Always a good time with people playing the washboard, hurricanes-a-flowing, jambalaya and beignets galore. My favorite food that Acme serves however, is unfortunately not the Southern/Cajun staples but is their Veggie Burger with a side of their Mac n' Cheese. Their Mac n' Cheese albeit simple and classic is done very well and a definite repeat order item if you ask me.
So I thought, well seeing as its snowing out and on nights like tonight you typically want a comfort food and I am going to Acme, I'd give you my recipe for baked Farfalle with Butternut Squash and four cheeses....yes I know it's different than a typical Mac n' Cheese but is definitely the healthier option and still maintains the delish comforting qualities of its more traditional counterpart.
I like farfalle for this dish because I think the shape suits chopped up butternut squash more successfully but go ahead and try different pasta shapes, you might discover something else works better. By incorporating butternut squash into this dish, you're adding a vegetable that has countless health benefits, in case you aren't aware, get a load of this:
1. It is low in fat, high in dietary fiber therefore making it a heart friendly choice.
2. It has a large amount of potassium, B6, and a high folate content.
3. Its orange-y/tangerine-y coloring highlights the fact that this vegetable is high in carotenoids which help protect against heart disease and also boasts high amounts of beta-carotene!
4. It provides in a one cup serving, nearly half the amount of Vitamin C one is supposed to get in a day!
5. And lastly, it is high in anti-oxidants.
Did I do a good job at convincing you why you should incorporate butternut squash into your dish? I hope so!
Lets start with the ingredients:
1 box of farfalle
1 medium sized butternut squash
1 cup of buttermilk (thick and creamy, but low in fat)
1.5 cups of grated parmesan
1.5 cups of crumbled goats cheese
1.5 cups of grated comte cheese
.5 cup of ricotta
.25 cup of flour
homemade bread crumbs
Olive Oil
Oregano, Marjoram, Thyme, and Rosemary
A little bit of Maille Mustard
One garlic clove
Half a shallot
Salt and Pepper
Nutmeg
I know its a little bit odd not to include butter in this recipe, but I am not a fan of cooking with butter and like to utilize olive oil where ever I can in its place..Olive oil is also controls against heart disease due to its high levels of monounsaturated fatty acids.
Make sure to turn on your oven, I like to bake this at about 275 for anywhere between thirty and forty minutes, till the bread crumbs are golden brown and the cheese is bubbling.
Ok so to start off, lets cook the pasta till it is al dente. At the same time, you can roast the butternut squash for about fifteen minutes with olive oil, herbs, and garlic at 275. This will just get the butternut squash to be somewhat cooked before combining with the pasta and the cheeses. At the same time, take the slices of day old ciabatta or crusty old bread and double bag them and then use a bowl to make the crumbs. I like to do it this way so that you get different sized crumbs and a nice mouth texture. Also, it lets one get out any pent up aggression they might have!
Now, pour a generous amount of olive oil into the bottom of the pan you plan to cook the dish in, then place the pasta and butternut squash in. Then combine milk, Parmesan, Comte, ricotta, flour, chopped up garlic and shallots, herbs, nutmeg, salt and pepper. Mix everything together. Then take the bread crumbs you made and top the dish with bread crumbs and crumbled goat's cheese and some olive oil and place in the oven and bake!
Once it gets golden brown and the cheese is bubbling, it is ready to take out! I like to enjoy this on winter nights with a nice Malbec, a red with a nice body, but not too heavy. The Benmarco Malbec is always a good bet!
I hope you enjoy my homemade version or try Acme's version as well. However, I think among the best restaurant mac n' cheese I have had is at Southern Hospitality. Granted, I haven't had the Waverly Inn's Truffled Mac n' Cheese but I am sure with its price tag, it is amazing.
Check back tomorrow for more musings....
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