GREDIENTS

Half a pack of pasta of your choice (300 grams)

Sauce:
600 grams baked pumpkin
1 ¾ cups milk
1 ½ tablespoon flour
5 slices of Scamorza Cheese
1 tablespoon of butter
Salt
Black Pepper
To bake pumpkin:
2 tablespoons of olive oil
Salt
Powdered pepper
For the topping:
Chili pepper
9 slices of Scamorza Cheese

RECIPE

Preheat the oven at 375 degrees. Place some water and salt into a deep saucepan and, boil it. Then add macaroni into the boiling water and, take it off from the fire a few minutes before the cooking time indicated on the package. Strain the macaroni and, leave it for cooling.

Melt some butter on a small sauce pan at a medium heat. Add flour to the melting butter and, roast it until it becomes brown (for about 1 minute). Gradually add milk on the roasting flour and, mix them thoroughly. Continue mixing at a low heat until the mixture becomes like a sauce (for about 5 minutes).

Add salt, freshly grinded black pepper and garlic to this sauce and, mix them thoroughly. Add winter squash mash on it and, continue mixing for a while. Add Scamorza cheese and, turn down the oven after the cheeses have been melted.

Spread the sauce on the macaroni placed in the ovenware. Preferably add some more Scamorza cheese and, then cook it in the preheated oven for about 20-30 minutes. Take it out from the oven when the top starts being fired.

Serve the macaroni with winter squash on the serving dishes when they are still hot. Share it with your loved ones.