Love, Sweat, and Beers

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?

Ingredients

• 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.)

Directions

1. 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.
2. 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.
3. Using a food processor (a blender might also work), puree the squash until smooth.
4. 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.
5. 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?