We got this recipe from Martha Stewart—a consistently foolproof source—but it is originally by chef Todd English. We're guessing that this might be a recipe Martha and Todd made on her show that wasn't fully tested by her test kitchens before it hit the web? That's the only explanation we have for why...
...it makes at least twice as much as it says.
Seriously. Get your mixing bowls and casserole dishes ready, people. We were prepared after reading two pounds of macaroni and four squashes. But there are a few other issues, too.
Here's what you need to know:
• The recipe calls for two butternut squashes and two acorn squashes, but it specifies each should be about 1 1/2 pounds. Our butternut squash (a very average one) was 3 pounds by itself. You don't need two.
• While the pasta and squash puree will easily fill two 9x13 casserole dishes, the ricotta (which you dollop on top) and the breadcrumb-cookie topping is only enough for one. You'll need more ricotta and more topping for the other dish.
• This is not a gooey, traditional mac n cheese. The cheeses are parmesan, mascarpone, and ricotta—no bechamel, no super melty cheddar or mozzarella. It's a lighter, drier macaroni. We liked it as an alternative (it felt healthier!), but it's something to keep in mind.
We'd never had crushed amaretti cookies on a savory dish, but they're perfect here. They have a toasty flavor that brings out the sweetness of the squash and makes every bite feel indulgent.
• Get the Recipe: Squash Baked Macaroni, from Martha Stewart
(Images: Elizabeth Passarella)