Gluten-Free Butternut Squash Mac & Cheese
Hi guys! I figured now was a good time for a lil' redesign. I hope you like it as much as I do!
Let me explain the change.
I know, I KNOW that talking about your dreams made my list of the top 10 things no one cares about as much as you, however, this is an essential part of the story.
You know when you have a nightmare so believable that when you wake up from it you are beyond relieved? Well, I've been having the opposite.
For several nights, I've been having dreams of complete attainable and believable bliss. Career milestones, romantic weekend getaways...and then I wake up, fully believing that I'm in Napa for all sorts of meetings.
Just as a psychotherapist friend once told me- you should pay attention to the feelings extracted from a dream since often times they are overlooked. So obviously, I need to pursue certain situations in my life further. I'll start with website botox.
The not so obvious? Sneaky squash in mac & cheese. Yup. I needed a dish that could fill me up for several days since that surreptitious cop decided that I'd have less money to spend for meals this week. Also obvious? This dish would be fantastic for kids of all ages.
INGREDIENTS: (makes 10 cups)
12 oz. gluten-free penne (or any other short cut pasta)
1 small butternut squash (about 1 1/2 lbs), peeled and cut into 1 inch pieces
1 1/2 cups vegetable broth
10 sage leaves (you can leave stems attached)
3/4 cup whole milk
6 oz. sharp cheddar cheese, grated
1 cup grated parmesan (not packed)
3/4 teaspoon ground mustard
1/2 teaspoon paprika
1 teaspoon kosher salt
¼ teaspoon chili powder
1 tbsp. lemon juice
-Bring a large pot of generously salted water to a boil. Cook pasta until al dente (there should be a very thin white line when cut in half).
-Drain, toss with olive oil, and let rest in an even layer on a half sheet tray. (Save the pot)
-Place the squash, vegetable broth, and sage leaves in a medium sized pot. Bring to a boil, then cover and simmer for 20 minutes (the squash will leach a lot of liquid).
-Remove sage and puree squash mixture until smooth. Adjust liquid accordingly as you want a puree that still holds some shape when poured into a bowl; reserve.
-In the pot used for the pasta, add the milk, cheddar, parmesan, ground mustard, paprika, salt and chili powder.
-Bring to a light simmer, mixing with a whisk, and stir in the squash puree, pasta and lemon juice.
-Adjust seasoning accordingly with salt.