Feature of the Week
Every week Chef Jordan Low chooses a submission of the week by Queen's University Students to be featured on the DWJ website
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You can DM your submission to @diningwjordan on Instagram or submit using the following link: https://forms.gle/iC5MB79hYduv13YH7
Chef Ishita Goel
This week we had 5 submissions from Queen's students - and Ishita Goel's submission stood out the most.
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Ishita made Butternut Squash Mac & Cheese! This is the perfect recipe for the cold weather we have been having in Kingston this week!
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Her key takeaway:
"I used squash I bought from Metro and frozen cheese I had in my fridge to make this warm and delicious recipe!"​​
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Chef Jordan Low's Tidbit of the week:
"Looks great Ishita! Next time, try to pair the dish with a herb like sage to give it a warmer flavout!"​
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Butternut Squash Mac & Cheese Recipe
Serves: 3–4 | Time: ~30 minutes
Ingredients
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2 cups pasta (any shape)
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2 cups cubed butternut squash (fresh or frozen)
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1 cup milk
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1 cup shredded cheddar cheese
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2 tbsp butter
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2 cloves garlic
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Salt & pepper
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Paprika
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Nutmeg
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Chili flakes
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Parmesan
Directions: ​
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Cook the pasta in salted boiling water until al dente, then drain and set it aside
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In the same pot, boil the butternut squash cubes for about 8–10 minutes until they are soft
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Drain the squash and transfer it to a blender along with the milk, butter, garlic, salt, and pepper, then blend until the mixture becomes smooth and creamy
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Pour the blended sauce back into the pot over medium heat and stir in the shredded cheddar cheese until it melts completely
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Add the cooked pasta to the pot and mix until the noodles are fully coated in the sauce
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Taste and adjust the seasoning, adding more salt, pepper, paprika or chili flakes if you prefer
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