Tag: COOKING THURSDAY

COOKING THURSDAY ~ CAJUN COLA GLAZED PORK LOIN ROAST ~ BLOG 365.141D

CAJUN COLA GLAZED PORK LOIN ROAST

MARINADE
3 tablespoon avocado oil
1 cup Coca-Cola
1/2 cup dark brown sugar
1/4 cup Bragg’s liquid aminos
1/3 cup ketchup
2 tablespoons Worcestershire sauce
2 tablespoons sweet aged balsamic vinegar
1 tablespoon spicy brown mustard (optional)
2 LARGE cloves garlic, minced, or 1/2 teaspoon garlic powder
FRESH ground sea salt and black pepper
1 teaspoon dried thyme
1 – 1 1/2 teaspoons Cajun seasoning such (Slap Ya Mama)
Juice of 1 LARGE lemon
1/4 teaspoon paprika

5 – 7 pound boneless pork loin roast
FRESH ground sea salt and black pepper

  • Whisk together all the marinade ingredients in a large ziploc bag or large glass measuring pitcher.
  • Generously season roast with FRESH ground sea salt and black pepper.
  • Place roast into bag with the marinade ingredients, seal well with as little air as possible. (see NOTE)
  • Let stand for 24 hours or overnight in the refrigerator, turning bag several times to ensure the meat marinates evenly. If using a baking dish, just let marinate overnight, then turn over, fat side-down the next morning for a few hours, then turn again before roasting while coming to room temp while oven preheats.
  • Remove roast from marinade and discard the marinade.
  • Tie up roast.
  • Generously re-season roast with FRESH ground sea salt and black pepper.
  • Place roast, fat side up onto prepared rack in roasting pan or large rimmed baking sheet, lined with foil.
  • Insert meat thermometer (if using one) into thickest part of roast. *Do not add water*. *Do not cover*.
  • Roast in preheated 325º oven until the thermometer reaches 165º. Allow 30 minutes per pound. TURN DOWN TO 300° HALFWAY THROUGH!
  • During last 1/2 hour of cooking time, brush on the glaze. I removed mine from the oven, cut off the string, and turned the roast over to meat side-up, fat side-down, then basted heavily (meat side and sides only), then a second time lightly during the last 20 minutes. I turned the roast over and basted with the rest of the sauce well, and baked 10 minutes longer. BASTE FREQUENTLY if necessary!
  • Remove from oven, place onto platter; cover with foil, tenting to seal steam, and let rest for 15 minutes before slicing.

GLAZE – Double the glaze if you’d like to serve some on the side for dipping or as a sauce for sandwiches.
1 tablespoon butter
1/2 cup dark brown sugar
1/2 tablespoon cornstarch
1/4 teaspoon dry mustard
3 tablespoon sweet aged balsamic vinegar
1/3 cup Coca-Cola
1 teaspoon jalapeño ketchup or your favorite barbecue sauce
FRESH ground sea salt and black pepper, to taste

  • While pork is roasting, mix together all ingredients in small saucepan, bring to a boil, reduce heat to a high simmer/low boil, and stir 2 minutes until thickened.
  • Remove from heat and let cool down.
  • Brush or spoon glaze on meat frequently during last 30 minutes.

NOTES:

  • If you don’t have a bag large enough, pour marinade into a baking dish, add pork and turn several times to coat, ending with fat side-up. Cover well with plastic wrap.
  • ALSO quite good with root beer or Dr. Pepper.

COOKING THURSDAY ~ BBQ MAC & CHEESE ~ BLOG 365.141C

This year’s BBQ competition for the DIGG’S Mercy Children’s Foundation had us coming up with more new recipes. This year I entered my BBQ Baked Beans, Smoked BBQ Cheesecake and BBQ MAC & CHEESE.

BBQ MAC & CHEESE
1/4 cup + 1 1/2 teaspoons kosher salt, divided
2 1/2 cups WHOLE milk
12 ounce can Jalapeño condensed milk
6 tablespoons butter, cut into pieces
6 tablespoons WONDRA flour
1 pound pasta (such as elbow, penne, cavatappi, or rotini)
2 cups shredded Sharp Cheddar cheese
2 cups shredded Fontina or Havarti cheese
1 teaspoon hot sauce (Tabasco or Frank’s Original)
1/2 teaspoon FRESH ground black pepper
1 1/2 cups crumbled cornbread
1 tablespoon melted butter
1/2 cup chopped green onions
1/2 cup barbecue sauce of choice

  • Spray baking dish with non-stick spray and set aside.
  • Bring 1/4 cup salt and 4 quarts of water to a boil in a large covered Dutch oven over high heat.
  • Add pasta to boiling water, cooking 8 minutes.
  • Microwave milk in a microwave safe glass measuring cup covered with plastic wrap on HIGH 3 minutes.
  • Melt butter in a large skillet over medium heat.
  • Whisk in flour, cooking 1-2 minutes until golden.
  • Slowly whisk in hot milk; bring to a SLOW boil, cooking 2-3 minutes until thickened. Remove from heat and whisk in cheeses, most of the BBQ sauce, hot sauce, remaining salt and pepper.
  • Toss together cornbread and melted butter. Set aside
  • Drain pasta.
  • Fold pasta into cheese sauce.
  • Pour pasta mixture into baking dish.
  • Sprinkle cornbread mixture over top.
  • Sprinkle green onions over cornbread mixture.
  • Broil 1 to 2 minutes or until breadcrumbs are golden brown.
  • Drizzle with remaining barbecue sauce.
  • Serve immediately.

NOTES: You can make this dish up to 3 days in advance. Bake at 325° until heated throughout and then broil.



**COOKING THURSDAY ~ OUR FAVORITE SLOW COOKED BROWN SUGARED CORNED BEEF ~ BLOG 365.141A

our favorite SLOW COOKED BROWN SUGAR CORNED BEEF

4-5 1/2 pound corned beef
1 sweet onion, quartered
1 cup sugar
1 tablespoon Grandma’s Molasses
12 ounce Moose Drool Brown Ale
1/2 teaspoon ground bay leaf
2 stalks celery, finely sliced
Seasoning from below or Seasoning packet from meat package
1 teaspoon Herbs de Provence
1 large bag baby carrots
1 pound Baby potatoes

  • Arrange carrots, celery and onions on bottom of slow cooker.
  • Add the corned beef to a large slow cooker.
  • Tuck potatoes around the sides.
  • Whisk together the sugar, molasses and seasonings together.
  • Whisk in the beer
  • Pour over the corned beef.
  • Cover and cook 1 hour on high.
  • Reduce heat to low and cook another 5 hours.
  • Let cool slightly before slicing or shredding for Reuben sandwiches.
  • Serve with cooking juices for gravy over meat and potatoes.

SEASONING
1 tablespoon mustard seeds (optional)
1 teaspoon trim-colored peppercorns
1/2 – 1 teaspoon anise seeds
8 whole cloves
4 cardamom pods
4 LARGE bay leaves (crushed)
 or 1/2 teaspoon ground bay leaves
1 tablespoon ground coriander
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground ginger

  • Heat a medium sized heavy bottomed skillet or pot over medium heat.
  • Add the mustard seeds (if using), black peppercorns, anise seeds, cloves, and cardamom pods.
  • Toast for 2 to 3 minutes, until they are fragrant.
  • Pulse the toasted seeds and bay leaves in a spice grinder a few times.
  • Add in the ground coriander, red pepper flakes and ground ginger.
  • Use as you normally would when making corned beef.

COOKING THURSDAY ~ ENCHIRITOS aka SMOTHERED DOUBLE BAKED TAQUITOS ~ BLOG 365.134C

Taco Bell’s Enchirito is a discontinued fan-favorite where an enchilada, taquito and a burrito cross together have a menage-a-trois whose beautiful baby is the enchirito.

It consisted of a soft flour tortilla filled with seasoned ground beef, refried beans, and diced onions, rolled up and smothered in red enchilada sauce and melted cheddar cheese, traditionally topped with black olives. Personally, I’m not an olive fan so those are out 🙂 I’ve also changed out the flour tortillas for a golden blend that has more flavor and crisps really well. I also made them lighter by using less refried beans

Super easy AND quick with a tasty ground beef taco seasoned filling of ground beef with enchilada sauce and cream cheese is all stuffed into corn tortillas with a hint of jalapeño and cilantro before being baked until crispy. Add a heavy splash of enchilada sauce over the top, layer them with cheese and bake them again!

ENCHIRITOS aka SMOTHERED DOUBLE BAKED TAQUITOS serves 4

1 can refried beans
1 pound ground beef
1 yellow onion, chopped
3 tablespoons Homemade Taco Seasoning (see recipe below) or store bought seasoning
2 1/2 cups red enchilada sauce
4 ounces cream cheese, at room temperature, cut into pieces
2 ounces velveeta, diced
16 to 20 corn tortillas or 8-10 golden blend (half flour, half corn) tortillas
Avocado oil
2 cups shredded Mexican cheese blend

  • Preheat the oven to 425°.
  • LIGHTLY oil a shallow baking dish or deep baking sheet.
  • In a large skillet set over medium high heat, place the beef and onion, cooking 8-10 minutes and breaking up the meat into small pieces until the fat has completely rendered and the beef is browned.
  • Add the taco seasoning and 1/2 cup water.
  • Reduce the heat to medium and simmer 5-6 minutes until the sauce thickens to coat the meat. Stir in 1/2 cup of the enchilada sauce and the cream cheese, cooking and stirring 1-2 minutes, JUST until the cream cheese melts. Remove the skillet from the heat.
  • Working in batches, warm the tortillas in the microwave in 30-second intervals until pliable.

  • Place the tortillas on a baking sheet and rub one side with avocado oil.
  • Flip them over and spread a thin layer of refried beans.
  • Spoon 2-3 tablespoons of the beef mixture down the center on to the beans.
  • Roll up like a cigar and place seam-side down on the baking sheet.
  • Repeat with the remaining tortillas and beef.
  • Bake 10 minutes until they begin to crisp and then carefully flip them over and cook 4-5 minutes more until both sides are crispy.
  • Remove from the oven.
  • During the 1st baking time heat 2 cups on enchilada sauce in a small sauce pan. Add velveeta, stirring to completely melt into the enchilada sauce.
  • Coat the bottom of a lightly oiled 2nd baking dish with 1 cup of enchilada sauce.
  • Arrange the enchiritos over the sauce and top with the remaining enchilada sauce followed by the shredded cheese.
  • Bake 8-10 minutes until the cheese is melted and bubbling.

2 avocados, chopped
1/3 cup chopped fresh cilantro
1 jalapeno, seeded and FINELY chopped
1/4 cup fresh lime juice, plus lime wedges, for serving
flaky sea salt
Crumbled Cotija cheese
sour cream

  • Meanwhile, in a medium bowl, combine the avocados, cilantro, jalapeno, lime juice and a pinch of flaky salt.
  • Fold ingredients gently to mix.
  • Top the taquitos with the avocado mixture, sour cream and crumbled Cotija.
  • Serve warm with lime wedges for squeezing.

HOMEMADE TACO SEASONING
2 tablespoons chili powder
1 tablespoon chipotle chile powder
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon fine pink Himalayan salt

  • In a glass jar, combine everything, mixing well.
  • Store at room temperature in a cool, dark place for up to 6 months. 

COOKING THURSDAY ~ SWEET CHILI GLAZED CHICKEN on SLIDERS or with YAKISOBA NOODLES~ BLOG 365.134B

This recipe is inspired by PANDA EXPRESSES Orange chicken.

SWEET CHILI GLAZED CHICKEN SLIDERS
3-4 cloves garlic, FINELY minced
3 tablespoons unsalted butter
1 tablespoon avocado oil
1 pound TYSON frozen fully-cooked breaded chicken tenders, prepared
12 ounces Panda Express Sweet chili sauce
1/4 cup orange marmalade
1/4 cup Bragg’s Liquid Aminos
1 tablespoon chili paste
FRESH ground sea salt & black pepper, to taste
1/4 cup minced carrots
1/4 cup FINELY minced celery
3 green onions, thinly sliced
2 tablespoon Garden Gourmet cilantro paste
1/4 cup THINLY sliced red onion
12 KING’S Hawaiian dinner rolls
1 tablespoon butter

  • Add garlic, butter and oil in a cold large skillet and cook 3-5 minutes over medium-low heat until the butter melts and the garlic becomes golden brown.
  • Chop the breaded chicken tenders into small pieces and set aside.
  • Once the garlic is golden brown, stir in the orange marmalade, liquid aminos, sweet chili sauce, cilantro paste and chili paste, cooking over medium heat 2-3 minutes until well combined. Reserve 2 tablespoons of sauce before adding chicken, celery, carrots and green onions.
  • Add the chicken, carrots and green onions.
  • Season to taste with FRESH ground sea salt and black pepper, cooking 5 minutes or until the sauce thickens slightly.
  • Halve the dinner rolls with a serrated knife, portion into serving amounts and set the bottoms on a serving platter.
  • Adjust seasoning.
  • Top bottoms with chicken mixture.
  • Add THINLY sliced red onions.
  • Whisk together the melted butter and reserved chili mixture.
  • Top with roll tops and brush lightly with butter chili mixture.
  • Serve Immediately.

NOTE: This is also WONDERFUL with Yakisoba noodles in a bowl!

COOKING THURSDAY ~ CIDER BRAISED BEEF BRISKET ~ BLOG 365.134A

As the fall became winter and the temperature continued to drop, I craved more and more slow cooked beef recipes. This adapted Half-Baked Harvest recipe full of seasonal flavors and delectable root veggies makes this the perfect show-topping dish perfect for elegant company, holiday gatherings or a week night dinner on a cool evening with plenty of leftovers for open- faced sandwiches!

CIDER BRAISED BEEF BRISKET adapted from Studio McGee 

2 1/2 pound beef brisket
FRESH ground sea salt and black pepper, to taste, but be generous
1 1/2 tablespoons WONDRA flour
1 tablespoons butter
1 LARGE Vidalia onion, thinly sliced
2 LARGE shallots, quartered
1 1/2 cups V8 SPLASH or apple cider, plus more as needed
1 tablespoons fresh lemon thyme leaves
1 1/2 cups dry weak coffee or beef broth, or better yet a combination of both
3/4 pound baby carrots or rustic cut carrots
4 garlic cloves, FINELY minced
2 tablespoons maple apple butter
Flaky sea salt, for serving



  • Preheat the oven to 375º.
  • Generously season the brisket all over with salt and pepper.
  • Rub with flour to coat.
  • Heat a large Dutch oven over high heat.
  • Melt butter.
  • Add onions and cook 5 minutes or so, stirring, until they are soft and beginning to caramelize.
  • Add the shallots and 1/2 cup of the apple cider.
  • Season with salt and pepper. Continue cooking 5-7 minutes more, stirring occasionally, until the onions are evenly browned and most of the cider is evaporated.
  • Add the thyme and cook 1 minute until fragrant.
  • Snuggle the brisket, fat-side down, in amongst the onions.
  • Add the remaining cider and the wine and bring to a simmer over medium-high heat, adding more cider if needed to keep the meat MOSTLY covered.
  • Arrange the carrots and garlic around the brisket.
  • Cover and carefully transfer to the oven.
  • Bake 3+ hours until the meat is tender throughout.
  • Increase oven temperature to 425º .
  • Uncover the brisket and coat the top with apple butter.
  • Continue to bake 20-30 minutes more, uncovered, until the top is deeply caramelized, adding cider as needed to keep the onions moist but just barely covered with liquid.
  • Remove the brisket from the pot, place on a cutting board, and tent with aluminum foil.
  • Let stand untouched 10 minutes.
  • Slice the meat against the grain.
  • Transfer to a platter.
  • Sprinkle with flaky salt and serve the onions, carrots, and pan juices on the side.

COOKING THURSDAY ~ CHICKEN PARMESAN SLIDER BAKE ~ BLOG 365.127C

CHICKEN PARMESAN SLIDER BAKE – serves 6

12 pack KING’S Hawaiian Sweet Rolls
3 cups shredded rotisserie chicken or 1 1/2 pounds prepared frozen chicken tenders**SEE NOTE
3/4 cup FRESH Marinara sauce
8 ounce FRESH grated Mozzarella or Provolone slices

  • Preheat oven to 350°.
  • Line a 9 x 9 or 9 x 13 baking pan with aluminum foil and spray with cooking spray.
  • Use a long serrated knife to slice the Hawaiian rolls in half, lengthwise, so you have a slab of rolls. Don’t pull the rolls apart or individually slice them because you want the rolls to be completely connected.
  • Place the roll bottoms side in the prepared pan.
  • 
Layer the shredded rotisserie chicken or prepared chicken tenders over the rolls.
  • Place marinara sauce over all of the chicken. Sprinkle with mozzarella cheese or a layer of provolone slices.

GARLIC BUTTER
1/2 cup butter
3 garlic cloves, minced or 1/2 teaspoon garlic powder
1 tablespoon FRESH minced parsley
2 Tablespoons FRESH chopped basil
1/2-1 teaspoon crushed red pepper, to taste
2 tablespoons FRESHLY grated Parmesan Cheese

  • In a microwave-safe bowl, melt the butter.
  • Add the minced garlic, basil, parsley, red pepper flakes and Parmesan cheese.
  • Evenly brush the butter mixture all over the roll tops.

  • Cover with aluminum foil and bake covered for about 20-25 minutes until the cheese is completely melted.
  • Uncover and bake for 3 to 5 minutes more.
  • Serve hot!

NOTE:

  • The 2 different types of chicken make for entirely different textures, but both are really good!
  • Definitely a knife and fork sandwich.
  • Slightly freezing the mozzarella ball before grating makes it easier to to shred.

 

COOKING THURSDAY ~ ORANGE GLAZED MEATBALLS ~ BLOG 365.127A

ORANGE GLAZED MEATBALLS

20 meatballs, homemade (browned) or fully cooked Angus beef meatballs
12 ounces orange marmalade (I used blood orange pepper jelly)
1/4 cup orange juice
3 green onions, FINELY chopped, reserve some for garnish
1 jalapeño, de-seeded and de-veined, FINELY diced

  • In a small saucepan whisk together the jelly and orange juice until smooth.
  • Stir in most of the green onions and jalapeño.
  • Simmer until cooked through and warm.
  • Pour glaze over meatballs, tossing to coat.
  • Garnish with remaining green onions and serve immediately.

NOTE: These keep warm in a small crock pot for buffets or tailgating.

COOKING THURSDAY ~ BAKED CARROT CASSEROLE ~ BLOG 365.120.C

BAKED CARROT CASSEROLE serves 4

2 cups homemade chicken broth
3/4 pound carrots, sliced thin
1/3 cup Duke’s mayonnaise
2 tablespoons FINELY chopped green onions
1/2 teaspoon creamy horseradish
FRESH ground sea salt and black pepper, to taste
1/4 cup shredded cheddar cheese
6 Ritz crackers, crushed

  • Preheat oven to 350°.
  • Add chicken broth and sliced carrots to a sauce pan.
  • Bring to a SLOW boil.
  • Reduce heat, a simmer 7-9 minutes until carrots are fork tender.
  • Drain, reserving 1/8 cup of broth.
  • Spray baking dish with non-stick cooking spray.
  • Whisk together the reserved chicken broth, mayonnaise, horseradish, FRESH ground sea salt and black pepper.
  • Fold in carrots.
  • Arrange carrot mixture in prepared baking dish.
  • Sprinkle with crushed crackers.
  • Bake uncovered 30 minutes.

COOKING THURSDAY ~ SHEET PAN MAC & CHEESE with CRISPY EDGES ~ BLOG 365.120A

Mac and cheese HAS to be creamy AND have crispy edges for my family!!! I’ve found THE best way to accomplish this is to use a deep jelly roll baking sheet. That way everyone gets the best of both worlds. I keep trying to reinvent this recipe and think I’m FINALLY there!

The other MAJOR requirement is to use FRESH grated cheeses for the BEST results!

SHEET PAN MAC & CHEESE with CRISPY EDGES – SERVES 8

1 pound elbow macaroni or shells
4 ounces cream cheese, cubed and at room temperature
2 cups WHOLE milk
1 cup heavy cream
2 teaspoons Dijon mustard
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
2 cups shredded Colby Jack cheese
4 tablespoons unsalted butter
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
2 cloves garlic, minced into paste
1 medium shallot, FINELY minced
1 tablespoon cornstarch
FRESH ground black pepper
2-3 green onions, THINLY sliced for garnish

  • Preheat oven to 425°.
  • Arrange an oven rack 6 inches from broiler.
  • Lightly spray large rimmed baking sheet with non-stick cooking spray.
  • In a large pot of boiling salted water, cook pasta 1 minute less than al dente per package instructions. Drain well. Return pasta to hot pot. Stir in cream cheese and Dijon until cream cheese is melted and pasta is well coated. Set aside.
  • Melt butter in a large skillet over medium high heat.
  • Add garlic and shallot, cooking and stirring 2 minutes until fragrant.
  • Whisk in cornstarch, paprika, onion powder, garlic powder and cayenne until lightly browned.
  • Gradually whisk in milk and heavy cream until slightly thickened. If the mixture is too thick, add more milk as needed.
  • Season to taste with FRESH ground with salt and pepper.
  • Remove from heat.
  • Stir in sharp cheddar cheese and jack cheese until melted.
  • Pour and fold into pasta mixture until well combined; season again to taste.
  • Pour onto baking sheet.
  • Sprinkle with Colby Jack cheese.
  • Bake 15-20 minutes until all the cheese is melted and the edges are crispy.
  • Top with green onions.
  • Serve immediately.

NOTE: For best results use FRESHLY grated cheeses, NOT prepackaged.

COOKING THURSDAY ~ CHEESEBURGER WRAPS ~ BLOG 365.113C

CHEESEBURGER WRAPS serves 4
1 pound ground beef
1 small onion, FINELY chopped
1 teaspoon garlic powder
1 teaspoon paprika
FRESH ground sea salt and black pepper, to taste
4 LARGE flour tortillas
1 cup shredded cheddar cheese
½ cup shredded mozzarella optional, for extra melt
½ cup chopped pickles
1 cup shredded lettuce
1 medium tomato diced

SAUCE optional, but HIGHLY recommended
¼ cup DUKES mayonnaise
2 tablespoons QUALITY ketchup* (SEE NOTE)
1 teaspoon mustard

  • Heat skillet over medium heat.
  • Add the ground beef and chopped onion* (SEE NOTE).
  • Sprinkle in garlic powder, paprika, salt, and black pepper.
  • Brown for 6–8 minutes, breaking up the meat into small pieces, until fully browned.
  • Stir well and remove from heat, draining off excess fat.
  • In a small bowl, whisk together mayonnaise, ketchup, and mustard until smooth.
  • Lay a tortilla flat.
  • Spread a spoonful of sauce in the center.
  • Fold in the sides and roll tightly like a burrito.
  • Place wraps seam-side down in a hot skillet and toast for 1–2 minutes per side until golden and slightly crispy.

NOTE:

  • We like FRESH chopped red onion instead of cooked onion. It’s also good to use both!
  • We also like to use jalapeno ketchup.

COOKING THURSDAY ~ CREAMY BAKED BUTTERNUT SQUASH MAC & CHEESE ~ BLOG 365.113A

CREAMY BAKED BUTTERNUT SQUASH MAC & CHEESE

  • Preheat the oven to 425°.
  • Spray baking sheet lightly with non-stick spray. Set aside.

SQUASH
1 LARGE butternut squash (See notes)
2 shallots, rustically chopped

  • Spray LARGE baking dish with non-stick cooking spray.
  • Slice the squash in half lengthwise and scoop out the seeds.
  • Drizzle the cut sides with oil and sprinkle with salt and pepper.
  • Place cut side down on the baking sheet.
  • Place the shallots on a piece of foil, drizzle with oil and sprinkle with salt. Wrap tightly.
  • Place on the baking sheet beside squash and roast for 30 to 45 minutes, or until the squash is soft.

TOPPING
¾ cup panko bread crumbs
2 tablespoons butter, melted

  • In a small bowl, place the panko and melted butter.
  • Toss to combine.
  • Set Aside.

PASTA
1 pound shell OR elbow pasta
¼ cup avocado oil, plus more for drizzling
2 teaspoons QUALITY balsamic vinegar
FRESH ground sea salt and black pepper, to taste
1 teaspoon onion powder
½ teaspoon garlic powder
1/4 teaspoon ground sage
¼ teaspoon nutmeg
1½ cups WHOLE milk
2 1/2 cups (6 ounces) grated sharp cheddar cheese
2 1/2 cups (6 ounces) grated Gruyère cheese
1/2 cup (1½ ounces) FINELY grated pecorino cheese

  • Bring a large pot of salted water to a boil.
  • Prepare the pasta cooking 1 minute less than package instructions for al dente.
  • Reserve 2+ cups of the pasta water before draining.
  • Measure 2 cups of the cooked, soft squash flesh and transfer to a blender with 1 1/2 cups pasta water, the shallots, oil, balsamic vinegar, salt, onion powder, garlic powder, sage, nutmeg, and several grinds of pepper. Blend until creamy.
  • Return the pasta pot to the stove and heat milk over medium heat.
  • Stir in the squash sauce and cook 3 minutes, stirring often, until warmed through.
  • Whisking constantly, gradually add the cheddar, Gruyère, and pecorino cheeses, making sure each addition is fully melted before adding the next. Whisk until all the cheese is fully melted and the sauce is creamy. If necessary gradually add a bit more pasta water to make sauce creamier.
  • Add the pasta and stir until coated.
  • Preheat the oven broiler and transfer the pasta to the prepared baking dish.
  • Sprinkle with the panko mixture.
  • Broil for 5 to 10 minutes, or until the topping is crisp and browned.
  • Let stand for 15 minutes before serving.

NOTE: Many local grocers carry squash in the prepared produce section that works as a short cut.