Today is Veterans Day. This day honors all American veterans, where ever and whenever they have served. (Memorial Day commemorates all those who have died serving our country.) The origins of Veterans Day date back to the armistice between Germany and the Allied nations that ended WWI. The formal agreement created a ceasefire that went into effect on the 11th hour of the 11th day of the 11th month in 1918. First called Armistice Day, President Woodrow Wilson proclaimed it a holiday on November 11, 1919 to mark the end of World War I, with a brief work stoppage at 11 am on that day.
But then World War II happened from 1939 to 1945, requiring the largest mobilization of service men in the history of the United States. Then the Korean War from 1950-1953 placed American forces in the fighting in Korea. In 1954, veterans service organizations convinced Congress to change “Armistice” Day to “Veterans” Day, to honor all American veterans who served in conflicts.
Our observance of this significant day includes American comfort food. With a twist, of course!
Comfort food!
Butternut Squash Mac & Cheese
Serve 5-6 as a main dish or 8-12 as a side dish
Ingredients:
- 1 pound penne pasta
- 12 ounces (about 2 cups) peeled, cubed butternut squash
- 1 1/2 teaspoons olive oil
- 1/2 stick unsalted butter
- 1/4 cup flour
- 1 cup milk
- 1 cup cream
- 2 cups shredded cheddar cheese
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 teaspoon dried sage
- 1/4 teaspoon nutmeg
- 1/2 cup bread crumbs
- 1 tablespoon butter, cut into small pieces
Instructions:
Toss the butternut squash with the olive oil and sprinkle it with a dash of salt & pepper. Roast the squash in a 400° oven for 40 minutes or until it is fork tender. Let it cool slightly, then puree it with an immersion blender or potato masher until it is smooth. You should have about 1 1/2 cups of puree.
Roasting is our favorite way to cook butternut squash.
While the squash is roasting, cook the pasta according to the package directions. When both the squash & pasta are ready, drop the oven temperature to 375° and grease a 9 x 13 baking dish. For the cheese sauce, melt the butter in a medium saucepan over medium heat. Whisk in the flour until it is well combined. Whisk in the milk, cream, cheese, butternut squash puree, salt, pepper, sage and nutmeg. Continue whisking until the sauce is smooth and combined.
Start the cheese sauce with a roux.
Pour the sauce over the cooked pasta, stirring until the pasta is covered with the sauce.
Coat the pasta with the sauce.
Transfer the mac & cheese to the prepared baking dish, sprinkle with the bread crumbs and dot with the butter.
Some bread crumbs & small dots of butter complete the casserole.
Bake at 375° for 30 minutes. Allow the mac & cheese to cool slightly before serving.
This can be a main dish or a side item.
Thank you to all our veterans for their service! ~Linda
Butternut Squash Mac & Cheese
Serve 5-6 as a main dish or 8-12 as a side dish
Ingredients:
- 1 pound penne pasta
- 12 ounces (about 2 cups) peeled, cubed butternut squash
- 1/2 stick unsalted butter
- 1/4 cup flour
- 1 cup milk
- 1 cup cream
- 2 cups shredded cheddar cheese
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 teaspoon dried sage
- 1/4 teaspoon nutmeg
- 1/2 cup bread crumbs
- 1 tablespoon butter, cut into small pieces
Instructions:
Toss the butternut squash with the olive oil and sprinkle it with a dash of salt & pepper. Roast the squash in a 400° oven for 40 minutes or until it is fork tender. Let it cool slightly, then puree it with an immersion blender or potato masher until it is smooth. You should have about 1 1/2 cups of puree.
While the squash is roasting, cook the pasta according to the package directions. When both the squash & pasta are ready, drop the oven temperature to 375° and grease a 9 x 13 baking dish. For the cheese sauce, melt the butter in a medium saucepan over medium heat. Whisk in the flour until it is well combined. Whisk in the milk, cream, cheese, butternut squash puree, salt, pepper, sage and nutmeg. Continue whisking until the sauce is smooth and well combined. Pour the sauce over the cooked pasta, stirring until the pasta is covered with the sauce. Transfer the mac & cheese to the prepared baking dish, sprinkle with the bread crumbs and dot with the butter. Bake at 375° for 30 minutes. Allow the mac & cheese to cool slightly before serving.