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Export 9 ingredients for grocery delivery
Step 1
Prepare the ingredients:
Step 2
Preheat the oven to 425°F. Heat a medium pot of salted water to boiling on high. Pick the sage leaves off the stems. Peel and medium dice the butternut squash.
Step 3
Crisp the sage:
Step 4
In a large pan, melt the butter on medium-high. Once melted, add the sage leaves and cook about 1 to 2 minutes, or until dark green and crispy, being careful not to burn the butter. Transfer the leaves to a paper-towel-lined plate and season them with salt and pepper, leaving the butter in the pan.
Step 5
Make the béchamel sauce:
Step 6
Sprinkle the whole wheat flour into the butter and whisk until combined. Cook on medium-high about 1 minute, or until lightly golden. Slowly whisk in the milk until no lumps remain. Reduce the heat to low and season with salt and pepper. Simmer 2 to 3 minutes, stirring until the sauce starts to thicken. Remove from the heat.
Step 7
Mash the butternut squash:
Step 8
While the sauce simmers, add the butternut squash to the boiling water. Cook 7 to 9 minutes, or until very soft when pierced with a fork. Using a slotted spoon, transfer the squash to the béchamel sauce, leaving the water in the pot. Using a whisk or fork, mash the squash into the sauce until thoroughly combined. If using, stir in the cinnamon, then season with salt to taste.
Step 9
Cook the pasta:
Step 10
Add the whole wheat penne and a big pinch of salt to the water used to cook the squash. Cook the penne 13 to 15 minutes, or until al dente. Before draining, reserve ½ cup of pasta cooking water. Transfer the drained penne, reserved pasta water, and the Parmesan cheese to the béchamel-squash mixture. Stir until well combined.
Step 11
Bake the mac & cheese:
Step 12
Transfer the béchamel-penne mixture into a baking dish. Drizzle the whole wheat breadcrumbs with a little olive oil to slightly moisten them, then season them with salt and pepper. Sprinkle the moistened crumbs in a single layer over the casserole. Bake 5 to 7 minutes, or until golden brown and bubbly. Let stand for a few minutes before serving. Crumble the crispy sage over the top. Enjoy!
Step 13
Prepare the ingredients:
Step 14
Preheat the oven to 425°F. Heat a medium pot of salted water to boiling on high. Pick the sage leaves off the stems. Peel and medium dice the butternut squash.
Step 15
Crisp the sage:
Step 16
In a large pan, melt the butter on medium-high. Once melted, add the sage leaves and cook about 1 to 2 minutes, or until dark green and crispy, being careful not to burn the butter. Transfer the leaves to a paper-towel-lined plate and season them with salt and pepper, leaving the butter in the pan.
Step 17
Make the béchamel sauce:
Step 18
Sprinkle the whole wheat flour into the butter and whisk until combined. Cook on medium-high about 1 minute, or until lightly golden. Slowly whisk in the milk until no lumps remain. Reduce the heat to low and season with salt and pepper. Simmer 2 to 3 minutes, stirring until the sauce starts to thicken. Remove from the heat.
Step 19
Mash the butternut squash:
Step 20
While the sauce simmers, add the butternut squash to the boiling water. Cook 7 to 9 minutes, or until very soft when pierced with a fork. Using a slotted spoon, transfer the squash to the béchamel sauce, leaving the water in the pot. Using a whisk or fork, mash the squash into the sauce until thoroughly combined. If using, stir in the cinnamon, then season with salt to taste.
Step 21
Cook the pasta:
Step 22
Add the whole wheat penne and a big pinch of salt to the water used to cook the squash. Cook the penne 13 to 15 minutes, or until al dente. Before draining, reserve ½ cup of pasta cooking water. Transfer the drained penne, reserved pasta water, and the Parmesan cheese to the béchamel-squash mixture. Stir until well combined.
Step 23
Bake the mac & cheese:
Step 24
Transfer the béchamel-penne mixture into a baking dish. Drizzle the whole wheat breadcrumbs with a little olive oil to slightly moisten them, then season them with salt and pepper. Sprinkle the moistened crumbs in a single layer over the casserole. Bake 5 to 7 minutes, or until golden brown and bubbly. Let stand for a few minutes before serving. Crumble the crispy sage over the top. Enjoy!
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