Told you guys I’m in love with butternut squash!! I literally buy it by the bushel at the end of the season so I can store it in my basement for the winter. Matt especially appreciates when one starts to go bad in the basement and I don’t notice. That is when he questions why we need a bushel of winter squash in the basement. Well, duhhhhh, so we can have local butternuts all winter long!!! He doesn’t seem as excited about it, lolol. But I am excited enough for BOTH of us, so no worries the butternut squash recipes will keep on coming!
Plus, who doesn’t love mac n’ cheese? Creamy, cheesy, totally delicious, partially bad for you! What isn’t to love? We spent a lot of time outside ripping out plants and prepping the yard for winter and warm mac n cheese was the best thing I could have asked for! It always sucks when you have to rip out the garden for the year. It is a total bummer, and I, being the type that can’t throw anything away, try to salvage all tomatoes that are on the vine. Green, slightly red, pelted by hail … come to me! I will bring you inside and take care of you. Then I have all intentions of using them all for something fabulous … that generally never happens and one by one they get thrown in the garbage. I think tonight I am going to attempt fried green tomatoes. I’ve never made them … or eaten them, but I feel like they would be pretty tasty. Anyone have any tips?? If it turns out, I will be sure to share the recipe with you guys : )
So, with the seasons changing and life getting less busy (sort of, not really … I just won’t be working 50+ hours a week) I will have more time to dedicate to the blog (yayyy!!) If you have ANY suggestions, requests, etc. etc. please please let me know! I blog for you guys, so I love hearing your opinions and I am totally open. I want to make the blog better, so I need your help! You can leave suggestions in the comments below, on Facebook, or send me an email … email@example.com. Thanks a million!
Alrighty, so back to this mac n cheese. I added a teaspoon of curry powder to the cheesy goodness. Not sure why, I just felt like it would be really tasty, and it was! But I love the taste of curry, if you don’t, just leave it out! No problem. I also left a little wiggle room in how much milk to add. Some people prefer a thicker mc n cheese and some people like a mac n cheese that is a little lighter and creamier. You can adjust the milk as you go, making it as creamy as you like. If you want a really smooth sauce and your butternut is a little chunky in there, you can mix it up with an immersion blender. Mine mixed up pretty smooth on its own, so I just let it go. Here is the recipe for you! You are going to want to give this one a try soon!
- 1 butternut, cut into wedges and seeds removed
- olive oil for drizzling
- italian seasoning for sprinkling
- 1 16 ounce box whole wheat rigatoni, penne, elbow noodles, etc.
- ½ - 1 cup milk, depending how creamy you like your mac n cheese
- ½ cup greek yogurt
- 2 cups grated cheese, your choice, I did a combo of sharp cheddar and gruyere
- 1 teaspoon curry powder, optional
- freshly grated parmesan for topping
- Preheat oven to 425 degrees. Place wedges of butternut squash on a cookie sheet, flesh side up. Drizzle with olive oil and sprinkle with italian seasoning, salt, and pepper. Roast until very fork tender, 30-40 minutes. The softer you let your squash get here, the better it will blend in your sauce. Let cool before handling.
- Meanwhile, cook your macaroni noodles until al dente, per box instructions.
- In a large saucepan, scoop out the flesh of butternut squash. Add ½ cup milk, ½ cup greek yogurt, 2 cups grated cheese, and 1 teaspoon curry powder, if using. Bring to a low simmer over medium low heat. Do not boil. Simmer for 5-10 minutes until everything is well combined and heated. Add macaroni to sauce and mix together until well coated.
- Serve hot with a sprinkling of fresh parmesan.