It’s still the season for butternut squash.I came across a recipe for butternut squash mac and cheese. It sounded so tasty that I couldn’t resist trying it out.
4 cups butternut squash (half of a good sized squash)
1 head of fresh broccoli
2 tbsp chicken broth
1 cup skim milk
1 box elbow macaroni
1 package shredded red fat sharp cheddar cheese
1/2 cup shredded skim mozzarella cheese
1 tsp salt, 1/2 tsp pepper (can add more)
Squirt of mustard
2.5 tbsp breadcrumbs
Once the mixture is combined, that the pan off heat and add the cheddar and mozzarella cheese. Salt and pepper the mixture to taste, and add just a squirt of yellow mustard.As for the pasta, just make it the way it tells you to on the box. I used whole wheat elbow macaroni, which cooked in about 8 minutes. Pour the drained and cooked macaroni into a large casserole pan. Pour the squash-cheese mixture over the pasta, and add the broccoli on top. Stir just until combined, then sprinkle the breadcrumbs on top.
Bake in a pre-heated 375 degree oven for 20 minutes.
Fair warning: this recipe makes a lot. For just Dan and I, this recipe covered dinner, lunch for both of us the next day, and we even had at least 3 servings left over after that.It was a really tasty dish, though I was surprised at how little you could taste the butternut squash. I think this would be great for kids to slip some veggies into their diet without then noticing. It’s good that way for adults too.