Squash, squash everywhere! Fall is all around us and so is the squash. One of the first things that I make every fall is creamy squash mac n’ cheese. You will not believe how creamy and delicious this mac n’ cheese is and your kids will love it.
Creamy Squash Mac n’ Cheese
1 tablespoon of butter
1 tablespoon of olive oil
1 onion or shallot, minced
2 cups of butternut squash, roasted and pureed (instructions below)
2 cups of milk (nut milk works great too)
3-4 cups of your favourite cheese, shredded
your favourite add-ins (spinach, ham, broccoli, tomatoes, bacon, etc)
a few splashes of hot sauce
1/2 teaspoon of salt
1 lb of cooked pasta
a few handfuls of shredded cheese for the top
Begin by roasting your squash. Preheat your oven to 400F. Cut the squash in half and prick the flesh with a fork. Place it skin side up in a roasting pan and pour 1/2 cup of water into the pan. Roast for 20-30 minutes until soft. Let cool and puree.
For the mac n’ cheese, melt the butter and oil in a large pot over medium heat. Add the onion and cook for 2-3 minutes until soft and aromatic. Stir in the squash puree and milk. Heat through and stir until combined. Add the cheese, cooked pasta, your choice of add-ins, hot sauce and salt. Turn your oven down to 350F and bake until bubbly, about 20 minutes.