Butternut squash may be my favorite veggie to eat in the fall - I love it in my salads, on my flatbreads, but nothing beats having it with my mac and cheese. We came up with this recipe when Lukas and I wanted to recreate the Trader Joe's butternut squash mac & cheese after the season was over and it was discontinued. And honestly, I think this recipe is much better than the Trader Joe's one, so there's no going back now. It's quite simple to make and it's fall in a nutshell. It's also a great recipe if you're looking for a Thanksgiving recipe!
Serves: 6
Prep time: 10 minutes
Cook time: 20 minutes
Total Time: 30 minutes
Ingredients
12 oz butternut squash, cubed
1/2 white onion
3 cloves garlic
1.5 cups vegetable broth
2 cups whole milk
8 oz unexpected cheddar (or any cheddar cheese)
salt and pepper to taste
Process
On an oiled pot (or pan with a few inches of height) over medium-high heat, add your butternut squash, onions, garlic, and vegetable broth. Cook for around 15 minutes, or until the butternut squash is soft.
Meanwhile, boil water and make your pasta.
Pour the mixture into a blender, add the whole milk, and blend together until smooth.
Pour the blended mixture back into the skillet over medium heat.
Add the shredded cheddar and salt and pepper
Pour the pasta into the sauce and stir together.
Serve while hot!
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