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Baked Butternut Squash Mac & Cheese Fill 1 Created with Sketch.

with Sage Breadcrumbs & Arugula Salad

  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Pasta served in a cheese sauce—or “mac and cheese”­—has been a part of Thanksgiving dinners since the Victorian era. Traditionally, the dish is finished in the oven for greater textural complexity. Here, we’re making a seasonal and sophisticated version of the classic, using butternut squash and a Fontina béchamel (a classic white sauce with Fontina cheese melted in). A crispy topping of breadcrumbs, tossed with fresh sage and Parmesan, makes for the perfect finishing touch.

fresh
ingredients
Baked Butternut Squash Mac & Cheese with Sage Breadcrumbs & Arugula Salad
Title
  • ¾ lb Rigatoni Pasta
  • 4 oz Fontina Cheese
  • ¾ cup Milk
  • 2 oz Arugula
  • 1 Butternut Squash
  • 1 Lemon
  • 1 bunch Sage
  • 3 Tbsps All-Purpose Flour
  • ½ cup Grated Parmesan Cheese
  • ¼ cup Dried Cranberries
  • ¼ cup Panko Breadcrumbs
  • ¼ cup Sliced Almonds
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large of pot of salted water to boiling on high. Using a sturdy knife, cut off and discard the squash ends; peel the squash. Separate the neck and bulb; halve the bulb lengthwise. Remove and discard the pulp and seeds; small dice. Cut off and discard the rind of the Fontina cheese; small dice. Pick the sage leaves off the stems; discard the stems and roughly chop the leaves. Quarter and deseed the lemon.

Cook the pasta:
2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook 10 to 12 minutes, or until al dente (still slightly firm to the bite). Reserving 1¼ cups of the pasta cooking water, drain thoroughly; rinse under warm water to stop the cooking process. Rinse and wipe out the pot.

Cook the squash:
3 Cook the squash:

While the pasta cooks, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the squash; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until softened and lightly browned. Remove from heat.

Make the béchamel sauce:
4 Make the béchamel sauce:

In the pot used to cook the pasta, heat 2 tablespoons of olive oil on medium-high until hot. Add the flour. Cook, whisking constantly, 30 seconds to 1 minute, or until golden. Add the milk and reserved pasta cooking water; season with salt and pepper. Cook, whisking frequently, 2 to 4 minutes, or until slightly thickened. (If the sauce seems too thick, add up to ¼ cup of water.) Add the Fontina cheese. Cook, whisking constantly, 30 seconds to 1 minute, or until combined. Remove from heat; season with salt and pepper to taste.

Assemble & bake the casserole:
5 Assemble & bake the casserole:

To make the filling, off the heat, stir the cooked pasta and cooked squash into the pot of béchamel sauce; season with salt and pepper to taste. Transfer to a baking dish. In a medium bowl, combine the breadcrumbs, Parmesan cheese and sage. Stir in enough olive oil to moisten the mixture; season with salt and pepper to taste. Evenly spoon the mixture over the filling. Place the baking dish on a sheet pan. Bake 10 to 12 minutes, or until lightly browned. Remove from the oven and let stand for 2 minutes before serving.

Make the salad & serve your dish:
6 Make the salad & serve your dish:

While the casserole stands, to make the vinaigrette, squeeze the juice of all 4 lemon wedges into a small bowl; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined. In a large bowl, combine the arugula, almonds and cranberries; season with salt and pepper. Add as much of the vinaigrette as you’d like (you may have extra). Toss to combine; season with salt and pepper to taste. Transfer to a serving dish. Serve with the baked casserole. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large of pot of salted water to boiling on high. Using a sturdy knife, cut off and discard the squash ends; peel the squash. Separate the neck and bulb; halve the bulb lengthwise. Remove and discard the pulp and seeds; small dice. Cut off and discard the rind of the Fontina cheese; small dice. Pick the sage leaves off the stems; discard the stems and roughly chop the leaves. Quarter and deseed the lemon.

2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook 10 to 12 minutes, or until al dente (still slightly firm to the bite). Reserving 1¼ cups of the pasta cooking water, drain thoroughly; rinse under warm water to stop the cooking process. Rinse and wipe out the pot.

Cook the pasta:
Cook the squash:
3 Cook the squash:

While the pasta cooks, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the squash; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until softened and lightly browned. Remove from heat.

4 Make the béchamel sauce:

In the pot used to cook the pasta, heat 2 tablespoons of olive oil on medium-high until hot. Add the flour. Cook, whisking constantly, 30 seconds to 1 minute, or until golden. Add the milk and reserved pasta cooking water; season with salt and pepper. Cook, whisking frequently, 2 to 4 minutes, or until slightly thickened. (If the sauce seems too thick, add up to ¼ cup of water.) Add the Fontina cheese. Cook, whisking constantly, 30 seconds to 1 minute, or until combined. Remove from heat; season with salt and pepper to taste.

Make the béchamel sauce:
Assemble & bake the casserole:
5 Assemble & bake the casserole:

To make the filling, off the heat, stir the cooked pasta and cooked squash into the pot of béchamel sauce; season with salt and pepper to taste. Transfer to a baking dish. In a medium bowl, combine the breadcrumbs, Parmesan cheese and sage. Stir in enough olive oil to moisten the mixture; season with salt and pepper to taste. Evenly spoon the mixture over the filling. Place the baking dish on a sheet pan. Bake 10 to 12 minutes, or until lightly browned. Remove from the oven and let stand for 2 minutes before serving.

6 Make the salad & serve your dish:

While the casserole stands, to make the vinaigrette, squeeze the juice of all 4 lemon wedges into a small bowl; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined. In a large bowl, combine the arugula, almonds and cranberries; season with salt and pepper. Add as much of the vinaigrette as you’d like (you may have extra). Toss to combine; season with salt and pepper to taste. Transfer to a serving dish. Serve with the baked casserole. Enjoy!

Make the salad & serve your dish: