#Butternut squash mac and cheese free
#Butternut squash mac and cheese mac

Alright? Alright! We’ll grab our pans and get to work: So here we go… Let’s get right down to it. I didn’t tell anyone that there was squash in it, and everyone loved it! No one knew it was squash, muahahaha! I didn’t get Eric this time, but I got everyone else… so I’m very happy about that. so I made up another dish, and brought it to family Thanksgiving.

#Butternut squash mac and cheese mac

LISTEN TO THIS THOUGH… He took a couple bites, and here’s what he said – “Honey, if I didn’t know there was squash in it, I would probably really like this.”ĭoes that even make sense? *shrug* “More for me, man! Go grab yourself a box of instant Mac & Cheese.”Īfter that honest (but weird) statement about this recipe, I needed a second opinion. A bit later, I yelled from the kitchen- “Babe, This is gonna be the best Mac And Cheese ever!” Welp, the squash hater wasn’t gonna be fooled. So when I was in the kitchen doin’ my thing, he spotted that bag’a cubed butternut squash tucked away on the counter. Because, y’know, he’s around home a lot more now. I cooked this up, and my plan was to add the magic ingredient all sneaky like… SPOILER ALERT- it didn’t work. But I’d had this lil’ recipe in the back of my mind for about a week, and I was excited to finally give it a go! So I decided to try and fool him. You see, Eric is squishing my squash lovin’ life by being a squash hater. I fell in love with butternut squash a couple years ago, but I don’t get to play around with it too much in the kitchen. This recipe strikes a great balance between healthy and indulgent, and it’s my new best friend. You’re gonna want to add this one to your family menu soon! This dish works well as a main dish because it’s truly hearty or as a side dish on the holiday table. It’s straight up cold weather comfort food, and It’s just as deliciously indulgent as it is healthy. Transfer to the broiler for 2 to 3 minutes until brown and bubbly.Looking for a great way to cure those winter blues? Then cozy on up with a bowl of this Butternut Squash Mac and Cheese with Bacon! It’s creamy, rich, easy, and it tastes so much like the classic counterpart. Remove the mac and cheese from the oven, uncover, and sprinkle the top with the herbed bread-crumb topping, followed by a sprinkle of the remaining 2 tablespoons grated cheese. Meanwhile, in a small bowl, combine the ingredients for the topping. Bake for about 30 minutes, or until bubbly and cooked through. Cover the dish with aluminum foil and place in preheated oven. Gently fold in the nutritional yeast and mix well to combine, ensuring that all noodles are coated. Spread out the pasta in the prepared pan, and pour the squash/pumpkin–coconut milk purée over the pasta. Drain and rinse with cool water, remove all excess liquid. Meanwhile, cook the pasta in salted water until al dente. Remove and discard the thyme sprigs.Ĭarefully place the squash mixture in a food processor or blender and purée until velvety smooth. Simmer until the pumpkin is fork-tender, about 30 minutes. Cook over medium heat, uncovered, stirring occasionally, and making sure the all the butternut squash is submerged.

In a large saucepan, combine the butternut squash/pumpkin, garlic cloves, thyme sprigs, salt, and coconut milk.

Lightly coat a 9×13-inch pan with coconut oil or olive oil cooking spray.

#Butternut squash mac and cheese free

With creamy, velvety pumpkin (or butternut squash!) and decadent, rich coconut milk, there’s a new way to indulge in mac and cheese! I love using shells or penne in my mac and cheese, but feel free to use elbow macaroni or whatever pasta you’d like- you could also swap in whole wheat or gluten-free pasta. Believe me when I say it’s going to be your new go-to mac and cheese recipe. Once you make this there’s no turning back.