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Butternut Squash & Honey Garlic Sausage Macaroni Bake

Inspired by Lynn Crawford from Savour Ontario

TOTAL TIME

55 mins

SERVINGS

8-10

Chef Lynn’s Béchamel Sauce

Makes about 4 cups

Ingredients

  • ½ cup unsalted Ontario butter
  • ½ cup finely diced white onion
  • 1/2 cup + 2 tbsp all-purpose flour
  • 2 tsp Dijon mustard
  • 1L whole (3.25%) Ontario milk, at room temperature
  • Pinch fresh nutmeg
  • Kosher salt

Method

Step 1

In a large saucepan, melt the butter with the onion over medium high heat. Cook it through, but don’t get any colour on it. Add the flour and whisk until smooth, about 2 minutes.

Step 2

Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy.

Step 3

Simmer until it is thick enough to coat the back of a spoon, about 5 minutes. Remove from heat and stir in nutmeg and Dijon mustard. Season with salt and pepper.

Butternut Squash & Honey Garlic Sausage Macaroni Bake

Ingredients

  • 1 pkg (454g) LM Meat honey garlic sausages/, meat removed from casings, casings discarded
  • 1 cup finely diced white onion
  • 2 tbsp Ontario unsalted butter
  • 3 cups (about 1 pound) diced, peeled butternut squash
  • 1 tsp picked thyme leaves
  • ½ tsp chili flakes
  • 2+3 cups grated aged Ontario Cheddar
  • 1 pound dry macaroni
  • 4 cups béchamel sauce
  • 2 tbsp finely chopped flat-leaf parsley leaves

Method

Step 1

Preheat oven to 425°F (220°C).

Step 2

Heat a large, non-stick skilletover medium heat. Add the sausage and onion and cook until evenly brown, about 5 minutes. Remove from heat and place the sausage mixture into a large bowl.

Step 3

Return the skillet to the stove, lower heat to medium-low and add the 2 tablespoons of butter, butternut squash, thyme and chili flakes. Cook for about 6-8 minutes, stirring together until squash is fork tender. Season with salt and pepper. Remove from heat and add squash to the sausage mixture.

Step 4

In a large pot, bring to a boil 6 litres of salted water. Add the macaroni and cook for about 6 minutes, until very al dente. Drain in a colander.

Step 5

Return pasta to the pot and pour in béchamel sauce. Using a wooden spoon, mix well until all the pasta is coated with the sauce. Add 2 cups of the grated Cheddar and stir together until the cheese has melted.

Step 6

Add the sausage mixture, butternut squash and parsley. Pour the pasta into a 9-by-13 inch baking dish and smooth out top and sprinkle with remaining cheddar cheese. Bake in oven for 25 minutes or until bubbling and the top is golden brown.