Outside of being just two blocks away from Gaudí’s Sagrada Familia, one of my favorite things about our apartment here in Barcelona is the kitchen. We have had a blast cooking for ourselves while saving a euro or two for more important things (like the two-euro bottles of wine that go with those dinners). We’ve been having groups over for dinner once a week to cook for a bit but indulge for hours.
Admittedly, cooking here means obstacles every now and then – they don’t believe in chocolate chips (cramping my chocolate cookie cake’s style), there isn’t any baking soda (well, I haven’t seen any at least), and it is incredibly difficult to explain food when you don’t know the word for it (the squash of nut and butter shockingly does not translate to butternut squash… who knew?). Alas, spending a few more minutes in the grocery store has proven to be magnífico, as we’ve produced some of the tastiest dishes I’ve ever had in my life!
Over the last two months, I’ve posted a number of Facebook updates on Sicilia 242’s latest concoctions, so let me get you up to speed. My roommates and I have prepared Indonesian fried rice, chicken and eggplant parm, veggie burgers from scratch, fresh roasted red pepper hummus, and some of the meanest sandwiches you’ve ever seen. My favorite indulgence (perhaps of ALL TIME) came just a few days ago – we made butternut squash mac & cheese.
I die.
Lucky for you fine ladies, I’m going to tell you how it’s done.
- Start with one large butternut squash, cut it into 2” cubes and be sure to slice off the skin. Put the squash in a stockpot and cover it with one part chicken broth to two parts skim milk (the exact amount will vary based on the size of your squash, just make sure the liquid reaches the top of the squash). Let this boil at medium heat to soften the squash.
- Meanwhile, start boiling up your pasta. We used a box of penne, but the classic macaroni noodle would also suffice. As soon as the pasta reaches the perfect “al dente” (you don’t want it cooked all the way through because you’ll be baking it more later!) remove it from heat, strain it, and set it aside.
- Once the squash is softened (you should be able to easily pierce a fork through it), pour the contents of the stockpot into a blender or food processor, and blend until it reaches the consistency of a thick puree.
- Now would be a great time to preheat your oven to 350? (about 170?).
- Return the squash puree to your stockpot, and throw in the cheese. I highly recommend gouda and sharp cheddar, shredded or cut into 1” cubes so it will quickly melt into your puree. Be as generous or as light with the cheese as you’d like, we used a total of about a cup and a half.
- Once your mixture has reached a gooey delicious consistency (trust me, you’ll know) add your pasta to the stockpot. Mix it up!
- Pour the contents of the stockpot into a greased or buttered 13×9 pan.
- Prepare breadcrumbs by crushing up toasties or buying premade breadcrumbs, and mixing in grated parmesan and your favorite seasonings. You’ll want about a cup of this mixture. Spread it evenly over the contents of your 13×9.
- Pop that bad boy into the oven.
- Wait 25 minutes or until the breadcrumbs are perfectly golden brown, crack open a bottle of white, and enjoy!
- Sit on the couch for 2 hours repeating “that was the best thing I ever had.” Then go to sleep, you can do the dishes tomorrow.
Any weight I have gained while abroad can only be attributed to our kitchen and the bakery across the street. But hey, I’m the happiest girl in the world and my stretch jeans have been forgiving enough.
Besos from Barca,
Ashley