We enjoyed a little neighborhood party , with pizza and wine (bourbon for me , of course) and when it started getting dark , the kiddos dragged us away for trick or treating. Here’s a picture of them I posted on Facebook before we got going. (You are following me on Facebook , right?!)
Fun times had by all! Especially this morning when they got to sort their candy… and this afternoon when they sorted again and got to have a few pieces.
And now here we are in November and that seems to mean full speed ahead to the holidays. With Halloween just barely behind us , we’re already being bombarded by all things Christmas.
And poor lonely little Thanksgiving is getting lost in the shuffle.
You’ve probably heard of macaroni and cheese made with a cheesy butternut squash sauce before. I was never convinced that sauce , made primarily from squash , could produce the same comforting taste that regular macaroni and cheese sauce does. I’m sorry but squash: you will never be cheese.
However. This sauce is unlike anything I’ve ever had before. I love it so much that I’ve even been putting it over vegetables instead of pasta. But for a satisfying meal , I combine it with whole wheat pasta and kale.
My creamy butternut squash mac and cheese with kale , say that three times fast , is exquisite. Normally I wouldn’t use a term like exquisite to describe macaroni and cheese but then again– normally I wouldn’t put squash into a cheese sauce. All you taste is this wonderfully creamy , rich , cheesy sauce that has a light sweetness with plenty of flavor. Pureed butternut squash is replacing the need for cups and cups of cheese , butter , and cream. And this replacement makes a much more waistline-friendly base for your meal. Poured over whole wheat pasta and tossed with kale , you have yourself a perfectly satisfying chilly weather meal.
I can’t repeat enough how much we loved this healthier macaroni and cheese!
Ingredients
- 1 medium butternut squash peeled and cut into large chunks
- 8 oz dry quinoa pasta or other gluten free-pasta , or half of a 1 lb. box of regular pasta
- 3 Tablespoons chicken or vegetable broth
- 1 cup milk I've used 1% and 2%
- 1 Tablespoon butter
- 1 teaspoon dry mustard
- 1 1/2 cups sharp cheddar cheese
- 1/2 cup parmesan cheese divided
- 1/2 cup frozen peas
- salt and pepper to taste
Instructions
- Steam or microwave the butternut squash until it is soft and can be mashed easily , about 15 minutes.
- Meanwhile , preheat your oven to 350°F. and cook the pasta according to package directions , leaving it slightly under cooked , or al dente.
- In a blender or food processor , puree the butternut squash with the broth , adding enough so that it becomes a smooth puree.
- In a large saucepan , combine the squash puree , milk and butter , and heat over medium heat until it just barely comes to a boil.
- Add the dry mustard , cheddar cheese , and 1/4 cup of the parmesan cheese , and stir until the cheese is fully melted and incorporated.
- Add the frozen peas , and salt and pepper , to taste.
- Add the pasta to the cheese sauce , and stir to combine.
- Pour the mixture into a glass or ceramic baking dish , and sprinkle the top with the remaining 1/4 cup parmesan cheese.
- Bake for 20-25 minutes , or until hot and bubbly , and the top is slightly browned.
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