You can make this in advance all the way up until popping the individual ramekins in the oven. The flavors and richness of fall shine in this decadent dish. Between the creamy sauce, crunchy seeds and sweet roasted squash, this well-balanced dish is sure to be a crowd pleaser.
Ingredients
- 2 cups butternut squash, small dice
- 1 cup Granny Smith apples, small dice
- 1 tablespoon olive oil
- ½ teaspoon red pepper flakes
- salt and pepper
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 4 cups whole milk
- 1 lemon, juice
- ¼ teaspoon nutmeg
- 4 ounces brie, rind removed and cubed
- 6 ounces provolone, grated
- 4 ounces gruyere, grated
- salt and pepper
- 1 pound pasta (small shells), cooked al dente, drained and cooled
- 2 green onions, sliced thinly
- ½ cup pomegranate seeds
Preparation
Preheat oven to 400°F.
Heat olive oil in a large skillet over medium-high heat. Add squash, apple and red pepper flakes to the skillet and sauté until lightly browned, about 5–10 minutes. Transfer to a parchment-lined baking sheet. Set aside to cool.
Meanwhile, melt butter in a large heavy-bottomed saucepan over medium heat. Add flour and whisk until incorporated. Allow roux to cook for 3–4 minutes, or until slightly browned. Whisk in milk a little at a time, ensuring that the flour mixture is completely incorporated in the milk before adding more milk. Bring to a simmer. Using a wooden spoon, stir until milk thickens. It should coat the back of your spoon, about 25 minutes. Add the cheese and continue stirring until the cheese is completely melted. Season with lemon juice, salt and pepper to taste. Add cooked pasta and roasted squash mixture to the pan and stir until incorporated. Transfer to 4 large individual oven-safe ramekins. (The dish can be prepared up to this point and refrigerated up to 1 week.)
Place ramekins on a baking sheet and transfer to the oven for 20 minutes. Remove from oven and cool for 5 minutes. Garnish with pomegranate seeds and green onions before serving.
