The amaretti cookies that were in my pantry just didn't smell or taste right, so I ended up using panko breadcrumbs for the topping instead. I'm sure it changed the flavor a lot, so I'll have to try it with the cookies next time.
I also added some onion and garlic since I thought it would add nicely to the dish.
Roasted Butternut Squash Mac 'n' Cheese
A variation on this recipe from Closet Cooking
1 pound butternut squash, peeled, seeded and cut into 1 inch cubes
1 small onion, chopped
4 garlic cloves, chopped
1 tablespoon olive oil
Salt and pepper
1 pound macaroni
4 tablespoons butter
2 tablespoons sage, thinly sliced
4 tablespoons flour
2 cups milk
1 pinch nutmeg
1 tablespoon Dijon mustard
2 cups cheese, shredded (your choice)
1/2 cup panko breadcrumbs
Preheat oven to 350°F.
Toss the squash, onion, and garlic with the olive oil and season with salt and pepper. Place in a baking dish and roast until tender, about 1 hour. Set aside.
Cook the pasta as directed.
Melt the butter in a saucepan over medium heat add the sage and cook until the butter is bubbling and it has turned golden brown. Mix in the flour and let simmer until it returns to a light golden brown. Add the milk, nutmeg, mustard and cheese and simmer until it thickens and the cheese has melted.
Mix the squash mixture, pasta and cheese sauce and pour into a baking dish topping it with the breadcrumbs.
Bake until golden brown on the top and bubbling on the sides, about 40 minutes.
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