When life gives you a butternut squash…
You look up online how in the heck to fix it and then add cheese. Because the answer is always to add cheese.
This mac and cheese turned out fabulously. I added some wine to the onions and some sweet and savory spices. I’d say it’s a win-win, if you ask me.
I’m also in the last stretch of my first semester of grad school, so some serious comfort food is needed. Isn’t it always needed? Especially with this cold weather? There’s a chance of ice tomorrow… delay/cancelled school?? I feel like a kid again, wearing my PJs inside out.
Butternut Squash Mac and Cheese
1 medium sized butternut squash cut up into pieces (about 2 cups)
2 cups pasta
1/4 c red wine
1 cup Mozzarella and provolone cheese (I bought the bag of the mixed but you could do both, or choose one)
1 cup milk (I used plain almond milk)
Pinch of cinnamon
Pinch of allspice
1/3 – 1/2 cup butternut squash water
1. Boil the butternut squash 15-20 minutes, or until soft.
2. In a blender or Magic Bullet, blend the butternut squash chunks with water until it makes a sauce-like texture.
3. Cook pasta according to directions (then drain and pour back into pot), then add cheese, butternut sauce, milk, and spices. Stir to combine.
4. To prepare onions, sauté them in the wine for 5-10 minutes, or until softened and delicious.
5. Add onions to mac and cheese pot, stir, and serve warm.