Hetty McKinnon's Kimchi/Squash Mac and Cheese
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Pros:
- Quick & one pot - done in <40 minutes
- Squash flavor really came through
- Pretty well balanced - the briny kimchi is nice
Note: this particular recipe is a note to my future self and has not been thoroughly tested.
You'll be eating in: 40 minutes
Active time: 15 minutes
Yield: 4 servings
Ingredients
- 1
honeynut squash or 1/2 butternut squash, peeled and diced into 1/2" cubes
- 1/2
onion, chopped
- 2
garlic cloves, minced
- 1/2
cup kimchi, chopped
- 1
teaspoon gochugang
- 1
tablespoon olive oil
- 8
ounces orecchiette, elbow macaroni or other short pasta
- 2
cups broth or water
- 1
teaspoon Diamond Crystal kosher salt
- 4
ounces sharp cheddar
- 2
tablespoons cream cheese
Scallions
Freshly ground black pepper
Instructions
Make the pasta
Cook the onions in the olive oil. Add the garlic and chopped kimchi. Add diced squash, cook covered over medium until done (check after 7 minutes). Mash the squash. Add broth and pasta and cook at a simmer, covered, until done (check after 6 minutes). Add in cream cheese and shredded cheddar cheese. Season with black pepper. Serve with scallions.
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Notes
My kimchi wasn't very spicy so I'd add hot sauce or gochujang. I didn't love the chunky squash texture so I might try pureeing the squash, though with the original version that would mean also pureeing the kimchi and that might be weird.