![]() ![]() Add butternut squash to food processor or. Meanwhile, cook macaroni according to package directions, drain well. ![]() You won’t be able to get over the creamy, cheesiness of the sauce. Instructions Preheat oven to 400 degrees F. If it’s cold where you are (and if it isn’t, where are you? can I come? □), a big bowl of this is all you need to get through winter. It may be a tinge healthy, but we’re not leaving out the cheese! Salty Parmesan and sharp Cheddar, yes please and thank you! Greek yogurt and nonfat milk help keep the calories low, but the creamy texture high. It really brings out the best of their flavor and those crispy bits… □īlend it! Here’s where the magic happens. I can’t say enough about roasted veggies. Once blended, it makes this mac and cheese some of the creamiest mac and cheese on the planet.Ĭube your butternut squash and roast in the oven. ![]() Note: as the pasta cools, the sauce will thicken. Serve immediately warm topped with crispy sage leaves, a sprinkle of ground pepper, and a little grated cheese. Gently mix it until the pasta is coated in sauce. Pour in the chicken broth and gently push down on the pasta and squash to submerge them in. Add cooked pasta shells into the butternut squash sauce. Roasted butternut squash adds such a depth of flavor, slightly sweet, but complements the Parmesan and sharp Cheddar beautifully. Place the macaroni in the pot, then top with the butternut squash. Add the garlic and onion powder and cook for 2 to 4 minutes, stirring often, until the butter is fragrant and you see little brown flecks forming in the pan. To prepare the mac and cheese: Melt the butter in a large pot or Dutch oven over medium heat. Process until smooth, adding a little bit of cooking liquid as needed. What’s comfort food for you? A hearty stew? A brothy soup? For me, it’s macaroni and cheese and I had no idea how good it could be until I stumbled on this recipe for Butternut Squash Mac & Cheese! Yeah, it sounds a little weird, but trust me. Set aside, refrigerate and/or freeze the squash until ready to use. Add the cooked squash to a blender, add the garlic powder, and then add ½ cup of the cooking liquid. ![]()
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