Here’s a grown-up version of a mac ’n’ cheese! We’ve elevated this childhood favorite by adding puréed butternut squash to the creamy sauce while seared RI Mushroom Co. mushrooms play a starring role. This recipe also makes a great base for adding any local seasonal vegetables or proteins you desire. The squash sauce can be made in advance and refrigerated before completing the recipe.
Ingredients
- 1 medium butternut squash, cut in half lengthwise, seeds removed
- ¼ cup (2 ounces) heavy cream
- 1 cup (8 ounces) mascarpone cheese
- 2 tablespoons chopped fresh sage
- Pinch freshly grated nutmeg
- Kosher salt
- Freshly ground black pepper
- 1 pound RI Mushroom Co. cremini mushrooms, cut in halves or quarters
- Neutral oil for searing
- 8 ounces RI Mushroom Co. maitake mushrooms (hen-of-the-woods), root trimmed, torn into bite-size pieces
- 8 ounces Rhode Island Mushroom Co. oyster mushrooms, root trimmed, torn into bite-size pieces
- 4–8 tablespoons aged sherry vinegar
- 4–8 tablespoons marsala wine
- Kosher salt
- 8 ounces sweet Italian sausage, casing removed, cooked until no longer pink* (see Note)
- 1 pound dried pasta (fusilli, campanelle or your pasta of choice)
- 4 ounces grated Italian fontina (or any melty cheese)
- 3 ounces grated parmesan or Grana Padano
Preparation
Preheat oven to 400°F. Place butternut squash cut side down on a parchment-lined baking sheet and bake until fork tender, about 35 to 45 minutes. Remove from oven and cool until it is safe to touch. Peel away the skin, scoop the flesh into a food processor and purée until smooth. Then add cream, mascarpone, sage and nutmeg and pulse until well incorporated. Season to taste and set aside.
Place the mushrooms on a lined baking sheet (ideally on a cooling rack if you have one, but not totally necessary) and roast for 10 to 15 minutes. This will dry out the mushrooms slightly.
Heat 2 tablespoons oil over medium-high heat in a large sauté pan. When oil is shimmering, carefully place a portion of the mushrooms in the pan and sear until crispy and browned (working in batches to not overcrowd). Repeat as needed until the mushrooms are all browned, placing cooked mushrooms in a strainer as you go.
Discard any remaining oil and return mushrooms to the hot pan. Deglaze with sherry vinegar and marsala wine; cook down a bit longer to evaporate most of the liquid and season with salt. Add the squash sauce and sausage to the mushrooms and stir.
Cook the pasta in a large pot of salted boiling water until just al dente, reserving a cup of the cooking liquid before draining.
Add the drained pasta to the squash mixture and toss, adding a few tablespoons pasta water at a time if needed to slightly loosen the sauce. Place mixture in a 10- by 8-inch baking dish, top with fontina and parmesan cheeses and bake until melted and golden brown, approximately 15 to 20 minutes. Serve hot with additional parmesan cheese and a grind of fresh pepper.
*Note: Break up the sausage as you cook it, and feel free to substitute crispy diced pancetta, bacon, pulled chicken or pork, or even braised duck.
