As promised, here’s my butternut squash mac n’ cheese recipe. Perhaps I should have gotten out my better camera to snap a few pics, but then again, I think there are a billion more beautiful posts about butternut squash mac n’ cheese. That’s okay. It’s up to you to decide which one actually tastes better, and that’s what counts, right?
- 1 3/4 to 2 cups mashed butternut squash
- 1 lb whole wheat pasta of choice, such as macaroni or shells
- 3 cups fresh kale, torn into small pieces (optional, peas might also be good)
- 3/4 c unsweetened original almond milk (or dairy would work too)
- 1 TBS cornstarch
- 1/4 to 1/2 tsp nutmeg
- 1/4 to 1/2 tsp garlic powder
- pepper to taste (don’t be too shy with this)
- 2 oz cheddar cheese, diced (I used Cabot’s Sharp Light Cheddar, but I wouldn’t recommend totally fat free.)
- 1/2 tsp dijon mustard (I actually forgot to add this, dangit, but I think I’d be good.)
- Preheat oven to 425 F. Cut your squash in half. Roast the squash for 25 minutes face down and 25-35 minutes face up, or until soft and done. Remove from oven and allow to cool a few minutes while you start on the other steps.
- Boil water in a large pot and cook pasta according to package directions. About halfway through cooking the pasta, add the kale to the pot as well.
- Using a food processor (a blender might also work), puree the squash until smooth.
- In a saucepot, heat your almond milk and whisk in the cornstarch until blended. (Important: If you’re using a non-stick pot, whisk these in a bowl before adding them to your pot.) Once the mixture begins to simmer, add the butternut squash, garlic, nutmeg, garlic powder, and pepper. Stir and return to a simmer. Next, stir in the cheese and dijon mustard. Continue stirring until cheese melted.
- Drain kale and pasta, return to pot. Add the squash mixture to the pasta and gently stir until well combined.
I really enjoyed and recommend this hot and fresh; however, I really enjoyed the cold leftovers the next day.
- Have you tried butternut squash mac?
- Are you down with squash in spring, or is it fall/winter only for you?