It's like putting a piece of fall onto your plate. Smells like fall. Tastes like fall.
Mmmmm...comfort food.
See, doesn't he look comforted?
I like to call it "Butternut Squash Casserole" {doesn't that sound wonderfully tasty and healthy?}
but this is really suped-up mac n'cheese. ;)
It's amazing.
First thing I do is peel and cut up the squash {kinda tricky}. Then I sprinkle generously with salt and olive oil and roast.
Then you get your noodles cooking and your cheese grated. The cheese sauce is really simple to make.
Once everything is cooked, it's a combine and toss deal.
With some sprinkled garlic, oregano and bread crumbs on top. And a little more baking.
Want the recipe?
| Baked Butternut Squash Casserole designed by yours truly 2 medium butternut squash, peeled and cut into 1/2 inch cubes 2 tsp olive oil 1/4 tsp salt 1/2 lb elbow macaroni 2 Tbs. butter or coconut oil 2 Tbs. flour 1 1/2 cups milk 1 3/4 cups cheddar cheese, shredded Preheat oven to 375 degrees F. Toss squash with olive oil and salt in a foil-lined dish. Bake for 30 minutes or until quite tender, set aside. Cook pasta for two minutes less than normal; drain and combine with squash. Meanwhile, melt butter over low heat. Whisk in flour; cook for two minutes. Slowly whisk in milk. Bring mixture to a boil, then simmer. Cook three minutes, stirring occasionally. Add cheese; stir until melted. Stir cheese sauce into pasta and squash. Spoon into baking dish. {optional -- sprinkle on salt, garlic granules, oregano, and bread crumbs as a topping} Bake 30 minutes at 375 degrees. |
There. Now you can have fall on a plate too. :)
