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Butternut Squash Mac & Cheese with Lobster

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Prep Time 15 mins
Cook Time 40 mins
Course Main Course
Servings 6 people

Ingredients
  

  • 1 ½ pounds butternut squash peeled, seeded and cut into chunks (3 1/2 cups)
  • Olive oil salt & pepper for roasting butternut squash
  • Your favorite tubed pasta I prefer shells or rigatoni
  • 1 cup chicken stock more or less
  • 1 greek yogurt
  • ½ tsp Fresh cracked black pepper
  • 1 Cup Shredded sharp white cheddar cheese
  • ½ Cup freshly shredded parmesan cheese
  • ½ Cup Shredded Asiago Cheese
  • 2 cups fresh Lobster meat thawed and drained if frozen
  • ½ tsp nutmeg
  • Salt & pepper to taste
  • 1/2 cup panko bread crumbs

Instructions
 

  • Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with foil paper. Cut the butternut squash lengthwise and remove the seeds. Cut the butternut squash in cubes. Drizzle with olive oil, salt, and pepper. Bake for 30-40 minutes. Tip: I pierce the butternut squash with a form and microwave for about 5 minutes so it softens slightly and is easier to cut.
  • Meantime bring salted water to a boil and cook the pasta al dente.
  • If you’re using fresh lobster, cook by brining water to a boil as well. Poach the lobster for 2-3 minutes. Crack the shell and remove the flesh. Give the lobster a rough chop and set aside.
  • When the squash is cooked, transfer to a food processor with the Greek yogurt, nut meg, salt, and pepper. Add the stock until you get a thick consistency (thicker than soup – similar to a rough). You may need less or more than recommended measurement.
  • Transfer the butternut squash mixture to a large pan on low heat. Add the pasta, lobster and cheese. Mix well and season with more salt and pepper if needed.
  • Transfer the mac and cheese to individual ramekins or a large baking dish.
  • Sprinkle the reserved cheese and bread crumbs. Bake at 350 for 15 minutes.