So, this is my first post.
What recipe to do?
Why not lure you in with some insanely addicting, childhood-memory-inducing, delicious macaroni and cheese?
But you’d never know. The squash actually lends a kind of hard-to-put-your-finger-on sweetness that contrasts the tangy yogurt (oh yeah, there’s Greek yogurt in it too) and salty cheddar.
Plus, it’s baked. With a cheesy crunchy topping. How could get it get any better?
Butternut Squash Macaroni and Cheese
Adapted from this recipe
one package of pre-peeled, pre-cut butternut squash (about 2-3 cups)
8 oz vegetable stock
8 oz milk–I used unsweetened Silk; any kind of milk is fine
salt and pepper
1 lb whole wheat rotini (or other pasta)
1 cup thick Greek yogurt
1.5 cups grated sharp cheddar
1 cup pecorino romano
1 cup plain Panko
Preheat oven to 375°F 20 minutes before baking.
Combine prepared squash, stock, and milk in a large saucepan. Bring to a boil, and then simmer until squash is tender. (Soymilk has a tendency to bubble and boil over. If you cover the pot, watch it!) Add nutmeg, cayenne, and salt and pepper to taste. Mash together to form a smooth sauce–I used an immersion blender. Best invention ever.
While the squash cooks, cook the pasta until al dente.
Drain pasta; add it to the squash mixture. Add yogurt and cheddar, and stir to combine well.
Pour the mixture into the mac & cheese pan of your choice. I made a tiny one for photo taking purposes and a larger one in a Corningware casserole dish. A 9×13 dish would probably be fine for the entire meal in one dish. Refrigerate until ready to bake.
Just before baking, combine breadcrumbs and pecorino in a bowl. Spread evenly over the mac & cheese. Cover with foil. Bake for about 35 minutes; remove foil and bake for another 10 – 15 mins until topping is golden.
I served this with some steamed broccoli and unsweetened applesauce. BEST COMBO EVAHHH