Hetty McKinnon's Kimchi/Squash Mac and Cheese
- 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
honeynut squash or 1/2 butternut squash, peeled and diced into 1/2" cubes
garlic cloves, minced
cup kimchi, chopped
tablespoon olive oil
ounces orecchiette, elbow macaroni or other short pasta
cups broth or water
teaspoon Diamond Crystal kosher salt
ounces sharp cheddar
tablespoons cream cheese
Freshly ground black pepper
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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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.