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Squash Baked Macaroni

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This recipe for squash baked macaroni from chef Todd English is a perfect choice for Sunday dinner.

Source: The Martha Stewart Show, September Fall 2006
Servings

Ingredients

Directions

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How would you rate this recipe?
57
  • marshaaultman
    31 MAY, 2015
    How much salt!!! Do I salt the pasta And salt and pepper the casserole ??? Also Sunflowrangel's comment was that it was too sweet . Where does sweet come from ? I spent today baking/storing 25 lbs squash,set aside the amounts called for in recipe that will be for reunion dinner. Do NOT want a dud !!!!
    Reply
  • stephy0202
    7 JUN, 2010
    This was a hit with my family. Make sure you use a really large bowl or pot when you mix everything together. It makes a lot but great for leftovers.
    Reply
  • sunflowrangel
    17 NOV, 2008
    Both my fiancee and I thought this recipe was way too sweet and just too much squash for the dish. We both love squash, but this dish was just overwhelming and not pleasant to eat in this way for our tastes.
    Reply
  • heyzanne
    17 NOV, 2008
    This is a great, satisfying recipe. Subbed cheddar and evaporated skim milk for cream and worked perfectly. Use a cookie scoop to dollop ricotta. Works like a charm!
    Reply
  • playsindirt
    8 MAY, 2008
    That's a lifetime supply
    Reply

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