Roasted Squash Chili Mac

Name: Roasted Squash Chili Mac
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 6
Cuisine: American
Ingredients: 4 Tbsps butter, plus more for the casserole dish; 454 grams butternut squash, peeled and diced (or look for diced raw butternut squash in the produce department); 397 grams kidney beans, rinsed and drained; 1 fresh chile pepper, such as Fresno or jalapeno, finely chopped; 2 Tbsps chili powder, such as Gebhardts, or a blend of ancho or chipotle; 6 servings EVOO, for drizzling; 3 Tbsps all-purpose flour; 2 cloves garlic, made into a paste; 0 teaspoons ground cinnamon; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 6 servings Kosher salt and freshly ground pepper; 591 milliliters milk; 6 servings Freshly grated nutmeg; 1 Tbsp chopped fresh oregano; 118 milliliters grated Parmigiano-Reggiano; 237 milliliters shredded pepper jack or other hot-pepper melting cheese; 454 grams rigatoni, penne or macaroni with ridges; 473 milliliters shredded sharp yellow Cheddar

Roasted Squash Chili Mac is an American main course. One serving contains 917 calories, 35g of protein, and 48g of fat. This recipe serves 6. From preparation to the plate, this recipe takes about 1 hour and 40 minutes. Head to the store and pick up garlic, sharp cheddar, oregano, and a few other things to make it today. It will be a hit at your The Super Bowl event.

Instructions

Watch how to make this recipe.

Preheat oven to 425 degrees F. Lightly butter a casserole dish.

Ingredients you will need

Butter

Equipment you will use

Casserole Dish

Oven

Put the squash on a rimmed baking sheet, drizzle with EVOO and season with salt, pepper and nutmeg. Toss to combine. Roast until the edges are browned, 17 to 20 minutes. Reduce the oven temperature to 400 degrees F.

Ingredients you will need

Nutmeg

Pepper

Squash

Extra Virgin Olive Oil

Salt

Equipment you will use

Baking Sheet

Oven

Cook the pasta in boiling salted water to just shy of al dente, 7 minutes.

Ingredients you will need

Pasta

Water

Drain.

Meanwhile, melt the butter in a saucepan over medium heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add the chili powder, oregano, coriander, cumin, cinnamon, garlic and chile pepper and cook, stirring, for 2 minutes.

Ingredients you will need

Chili Pepper

Chili Powder

Coriander

Cinnamon

Oregano

Garlic

Cumin

Add the flour and cook, stirring, then whisk in the milk. Bring to a simmer and cook until the sauce is thick enough to coat the back of the spoon.

Ingredients you will need

All Purpose Flour

Sauce

Milk

Equipment you will use

Whisk

Add the Cheddar and Parmigiano-Reggiano and stir until melted.

Ingredients you will need

Parmigiano Reggiano

Cheddar Cheese

Combine the squash, chili-cheese sauce and beans, then transfer to the prepared casserole dish. Top with the pepper jack cheese. Cover and bake for 30 minutes. Uncover and bake until the top is browned, 15 to 20 minutes more.

Ingredients you will need

Pepperjack Cheese

Cheese Sauce

Squash

Beans

Chili Pepper

Equipment you will use

Casserole Dish

Oven

Equipment

Ingredients

Servings:

4Tbsps

butter, plus more for the casserole dish 454grams

butternut squash, peeled and diced (or look for diced raw butternut squash in the produce department)397grams

kidney beans, rinsed and drained 1

fresh chile pepper, such as Fresno or jalapeno, finely chopped 2Tbsps

chili powder, such as Gebhardt's, or a blend of ancho or chipotle 6servings

EVOO, for drizzling 3Tbsps

all-purpose flour 2cloves

garlic, made into a paste 0teaspoons

ground cinnamon 1teaspoon

ground coriander 1teaspoon

ground cumin 6servings

Kosher salt and freshly ground pepper 591milliliters

milk 6servings

Freshly grated nutmeg 1Tbsp

chopped fresh oregano 118milliliters

grated Parmigiano-Reggiano 237milliliters

shredded pepper jack or other hot-pepper melting cheese 454grams

rigatoni, penne or macaroni with ridges 473milliliters

shredded sharp yellow Cheddar

Recommended wine: Lambrusco, Riesling, Chenin Blanc

Lambrusco, Riesling, and Chenin Blanc are my top picks for Chili Mac. With rich, cheesy mac & cheese you'll want to cleanse the palate with something crisp and acidic. We recommend Chenin Blanc, Riesling, or dry Lambrusco if you're in the mood for a red. One wine you could try is Cleto Chiarli Lambrusco di Castelvetro Vigneto Cialdini. It has 4.7 out of 5 stars and a bottle costs about 16 dollars.