Cook it for 2 minutes, then whisk in the cream. Sprinkle over the flour and whisk it to make a thin paste. To the same skillet you used to cook the onions, melt 4 tablespoons of the butter over medium-low heat.This should take a while: 20 to 30 minutes. Stir occasionally, cooking the onions until they’re deep golden brown. While you’re roasting the squash, add the onions and 2 tablespoons of the butter to a large, ovenproof skillet over low to medium-low heat.Note: I used my entire squash to get 4 cups of squash puree. You may have to add some liquid (I used pasta water) to get the puree nice and smooth. When the squash is roasted and tender, scrape out the flesh and puree in a blender such as a Vitamix or in a food processor. Roast it in the oven for 20 to 50 minutes (depending on the size) until fork tender, watching it to make sure the surface doesn’t get burned (it should have some brown areas.) Store the other half of the squash in the fridge for another use. Drizzle half the squash with olive oil and place it on a rimmed baking sheet, cut side up. Carefully cut a whole butternut squash in half lengthwise. In short, I thought the leftovers were great! Just heat up with a little bit extra cream and butter and stir and you will recreate the original creaminess of the recipe. But I’m not one to waste leftovers, so I took them in my lunch to work the following week and I noticed that the butternut squash flavor seemed to calm down or meld with the caramelized onions, maybe. I wasn’t overly fond of this dish when it was straight out of the oven. Even if you don’t use a cheddar cheese, as I didn’t, the noodles still turn out bright orange. I love how bright orange the dish looks because of the addition of the squash. If you like butternut squash and you like mac ‘n cheese and you want to try them together, I would recommend the Pioneer Woman’s recipe.
The bacon would very nicely complement the sweetness of the squash. I have some nice thick stuff in my freezer. What I briefly thought about doing and now wish I would have done was add bacon to this dish. To counteract the sweetness I ended up adding a A LOT of salt. That being said, I remembered that when I was making this dish. I forgot what I learned back that then: I’m not overly fond of butternut squash.
I was on this butternut squash kick a few months back because it was an acceptable vegetable on a detox I was doing before my friend’s intended wedding.
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