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1
Put all pickling ingredients except the pears in a small saucepan and stir over med-low heat until the sugar has dissolved
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2
Peel, core, and quarter the pears then add to the pan and simmer for 15 min until the pears are just tender
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3
Remove the pears to a pint Mason jar
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4
Increase the heat under the remaining syrup and boil for 10 minutes, until reduced
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5
Pour the hot syrup over the pears, screw on the lid, and store in the fridge at least 4 hours and up to weeks
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6
Preheat the oven to 450u00b0F
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7
Peel the squash and cut into 1/2 inch cubes
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8
Toss the squash with the oil, cloves, ginger, cinnamon, coriander, nutmeg, allspice, cumin, 1 tsp salt, and 1/4 tsp pepper
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9
Spread the squash on a foil-lined baking pan in a single even layer, and bake for 45 min stirring occasionally, until browned but not too soft
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10
In the meantime, melt the 1 Tbsp butter in a small skillet and mix in the cornflakes and thyme just to warm
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11
Bring a pot of salted water to a boil and cook pasta for 3 minutes. Drain.
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12
In a medium saucepan, melt the remaining butter, then whisk in the flour, mustard, 1/4 tsp salt and 1/4 tsp pepper to make a roux
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13
Cook until smooth and bubbly, then gradually add the milk while whisking constantly
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14
Cook and stir over medium heat until the mix boils then simmer 1 min, stirring constantly
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15
Gradually mix in the cheeses and stir over low heat until cheese is melted
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16
Add to the cooked pasta, mix together lightly
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17
When the squash is ready, reduce the oven to 350u00b0F
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18
Carefully fold the squash into the macaroni and cheese, being careful not to get the spice mix everywhere or completely pulverize the squash
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19
Pour pasta into a greased 9x13 pan and bake 30 min until brown and bubbly
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20
Sprinkle the cornflakes mixture over the top and broil 5 min or until browned - don't let this burn!
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21
Drain pears, thinly slice and fan pear over top before serving
