Butternut Squash Mac n’ Cheese
There are great combinations in this world.
Peanut Butter and Banana,
Jessica and Nick :(, Jack and Rose, Dan Auerbach and Patrick Carney (thanks Layne).
But I’ve been dreaming about this trio for awhile.
Butternut Squash + Pasta + Sharp White Cheddar.
That is…Healthy Carb + Healthy Carb + Cheesy Deliciousness.
It was everything I hoped it would be. And then a little more.
Butternut Squash Mac n' Cheese
Yield: serves 2 (as an entree-1 1/4 cup each) or 4-5 (as a side serving-approx 1/2 cup each)
heaping 1/2 cup butternut squash puree (or 1/4 to 1/3 of a large butternut squash cubed and roasted)
1 2/3 cup Whole Wheat Pasta, desired shape ( I used Pipe Rigate)
2 tsp butter
2 1/2 tsp flour
1/2 cup milk
1 tsp dijon mustard
1 cup extra sharp white cheddar cheese, grated (I used Cabot)
1/4 tsp garlic powder
1/8 tsp salt
1/4 tsp pepper
butternut squash puree
Peel and cube approx 1/3 of a large butternut squash into small pieces. Toss with a splash of oil and some pepper. Roast in a 400 degree oven for 40 minutes stirring once throughout cooking. Once thoroughly cooked/softened, mash cubes into a puree using a potato masher or a fork.
mac n' cheese
Cook pasta according to package directions. Drain and set aside.
Melt butter in a medium sized saucepan/pot. Once melted, add flour and whisk until no lumps are left. Pour in milk and mix well. Allow mixture to cook for about 2 minutes, or until slightly thickened. Remove from heat, stir in mustard, garlic powder, salt, pepper, and grated cheddar cheese. Continue stirring until smooth and all the cheese is melted. Stir in butternut squash puree and once again stir until completely incorporated.
Pour cheese-butternut squash sauce over pasta and gently stir until sauce evenly coats all of the pasta. Serve to yourself and one other very lucky person.
Feel free to add in some more veggies or protein:
- kale, green peas, broccoli, steamed cabbage, chicken, chickpeas, beans, cilantro (I added green peas)