A few weeks ago, I found a butternut squash in my fridge. You’re probably wondering how one buys a squash and then forgets that it exists. Well… butternut squash keep basically forever in the fridge and it was waaaaaay in the back. So, yeah. I bought it god knows when and forgot about it. Of course, when I found it, I had to use it immediately since I didn’t know how old it was. I wasn’t sure, at first, what I was going to make, but then the crazy pregnancy brain kicked in and butternut squash mac and cheese was born.
I know (after googling it last night) that there a ton of recipes for butternut squash mac and cheese out there, but I didn’t use any of those. I made up my own recipe, which I’ll replicate as much as possible here.
Butternut Squash Mac and Cheese
1. 8 0z whole wheat shells
2. 1 cup fat free milk
3. 1 small-ish butternut squash (roasted)
4. 1 cup shredded sharp Cheddar cheese
5. 1/4-1/2 cup shredded parmasean cheese
6.1/4 – 1/2 cup shredded mozzerella cheese
7. 1/4 tsp dry mustard
8. 1 spring fresh rosemary (about 3-4 inches long)
9. 1/4 tsp Italian spice mix
10. salt and pepper to taste
11. bread crumbs
1. Preheat oven to 375 F
2. Peel, seed, and chop squash.
3. Toss squash with olive oil, salt, and pepper.
4. place squash on sheet pan and roast in oven for about 20 minutes (until its tender).
While the squash is roasting, start on the cheese sauce and pasta…
5. Cook the pasta according to package directions.
6. Heat the milk and spices until it simmers (keep an eye on it.. don’t scald the milk!)
7. Remove milk and spice mixture from heat.
8. Add all the cheeses into the milk/spice mix and stir until melted.
9. Add the roasted squash to the milk/spice/cheese mix and stir until combined (try to squish the squash a little).
10. Mix the pasta into the squash/sauce mix
11. Pour the mix into a casserole dish and top with breadcrumbs.
12. Bake at 375F until breadcrumbs are brown and cheese sauce is slightly bubbly.
I know this is my own creation and I’m probably a little biased, but this was really good. As proof that it not just pregnancy appetite and/or bias talking, S. thought it was good too. This wasn’t the quickest dish ever, but it wasn’t that time consuming either. I estimate maybe 40 minutes start to finish, so it’s a pretty doable weeknight meal (with a nice side salad).