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Ingredients

Serves 8

• 1/2 cup browned unsalted butter, plus 2 tablespoons room temperature
• 2 medium butternut squashes (1 1/2 pounds each), halved lengthwise and seeded
• 2 medium acorn squashes (1 1/2 pounds each), halved lengthwise and seeded
• 1 tablespoon olive oil
• Coarse salt and freshly ground pepper
• 2 pounds elbow macaroni
• 1 cup heavy cream
• 1 cup milk
• Pinch of freshly ground nutmeg
• 1 1/2 cups freshly grated Parmesan cheese
• 1/4 cup mascarpone cheese
• 3/4 cup fresh ricotta cheese
• 1 cup fresh bread crumbs
• 1/2 cup ground store-bought amaretto cookies

Description

This Recipe For Squash Baked Macaroni From Chef Todd English Is A Perfect Choice For Sunday Dinner.

Martha Stewart