Butternut squash is one of those vegetables that I have never used in my cooking. I found this recipe for Butternut Squash Mac & Cheese on the Two Peas & Their Pod blog. Christian normally doesn’t care for macaroni & cheese. I think the versions he tried were somewhat bland and boring to him & I am sure I made one of those versions. I showed him this recipe & he agreed to try it regardless of his preference for mac & cheese.
I watched a YouTube video on how to peel & slice up a butternut squash, as I didn’t know how. You only need half of a squash for this recipe & you roast it in the oven until tender.
While the butternut squash was in the oven, Christian cooked the noodles & I shredded up some cheddar cheese.
Christian made the white sauce with butter, flour, milk & nutmeg.
We missed out on taking a few pictures of the butternut squash coming out of the oven & where we then put it in a blender with some milk to puree it. The pureed butternut squash was added to the white sauce.
We added some fresh rosemary & the noodles.
Assembly time! Pour half of the noodle mixture in a casserole dish then cover with cheese & repeat.
On the top layer add some breadcrumbs or panko, which is what we used.
I am definitely going to make this mac and cheese again. It was so creamy & delicious and very filling. Christian enjoyed it as well, so it couldn’t have been too boring!