This past fall I was introduced to Butternut Squash.
You know, the usual. “Hi I’m Mandi”. “Hi I’m Butternut Squash” … what that doesn’t happen to you?!?
The November 2009 issue of Parents Magazine had a really yummy-sounding recipe for Baked Macaroni & Cheese. However it included Butternut Squash (we hadn’t met at this time). The picture looked yummy so I thought I’d give it a try.
Here’s what you’ll need:
2 cups butternut squash cut into cubs
2 tsp olive oil
1/4 tsp salt
1/2 lb elbow macaroni (I used whole wheat)
2 Tbsp butter
2 Tbsp flour (again, I used whole wheat)
1 1/2 cups reduced fat milk
1 3/4 cups low-fat white cheddar cheese, shredded and divided
Here’s what you’ll do: (Once I figured out how to cut that big Squash in half, I was in business!!!)
Pre-heat oven to 375 degrees.
Toss squash with oil and salt on a foil-lined tray.
Bake for 20 minutes or until tended, set aside (or eat a few … this is when I officially became a fan of Butternut Squash … yummy!!)
Cook pasta for 2 minutes less than the package directions call for; drain and place in a bowl with squash.
Meanwhile, melt butter over low heat.
Whisk in flour, cook for 2 minutes
Slowly whisk in milk.
Bring mixture to a boil, then simmer.
Cook for 3 minutes, stirring occasionally. Add 1 1/2 cups cheese & stir until melted.
Stir cheese sauce into pasta & squash.
Season with Salt & Pepper.
Spoon into a greased casserole dish (or individual servings). Sprinkle with remaining cheese.
Bake for 10 minutes until cheese on top is melted & browned.
I thought it was delicious. My husband thought it was delicious. The kids … not so much!! Instead, Evan kept asking for “the other macaroni”. As in the 3-minute, highly processed & fake cheese junk!!!! I worked my tail off to make some yummy, nutritious Mac & Cheese & that’s what he wants … oh brother!!!
Post linked to Finer Things Friday … because Butternut Squash is now one of my finer things!