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This dish is kinda crazy and totally delicious. Like traditional mac and cheese, it certainly falls in the comfort food category, but it’s so much more complex (in a good way). You can actually taste the individual ingredients, but they go together really well. It’s hard to describe. Try it. You’ll like it.
(Adapted from 101 Cookbooks)
1 delicata squash, peeled, seeded and cubed
bunch of basil leaves (a couple handfuls)
1 pint grape tomatoes
2 slices of hearty bread (we used Udi’s Gluten-Free Millett-Chia bread)
1 small head of broccoli, roughly chopped
4 tbsp. fat-free sour cream
1 ¾ cups shredded white cheddar cheese
1 ¾ cups shredded Gruyere cheese
1 package brown rice penne or macaroni (if you’re not gluten-free, go with whole wheat noodles)
1. Preheat oven to 400° and make sure you’ve got a rack set in the center.
2. Place the squash on a rimmed baking sheet. Toss with olive oil. Bake for 20-25 minutes, until the squash is golden brown.
3. Place bread on a baking sheet and put it in the oven for a couple minutes. The goal is to stale-ify (ie. dry out) the bread, not toast it.
4. In a small bowl, combine the sour cream, cheddar and gruyere. Set aside.
5. Combine the now-stale bread, the broccoli, half the basil and a “glug” of olive oil in a food processor. Pulse until it’s a fine crumb mixture.
6. Transfer the crumb mixture to a bowl and set aside. Rinse the food processor.
7. Toss the rest of the basil and all of the grape tomatoes into the food processor. Pulse until it’s well-mixed.
8. Add the tomato-basil mixture to the cheese and sour cream mixture. Stir to combine.
9. Cook the pasta until it’s al dente. Drain (reserving a little pasta water, just in case).
10. Dump the pasta into a casserole dish. Add the squash and the cheese mixture. Stir it up until the cheese sauce coats the pasta and the squash is evenly distributed. (If you prefer a runnier cheese sauce, add the reserved pasta water.)
11. Top with the green breadcrumbs and bake until the breadcrumbs are crunchy, about 25 minutes.