There are things I miss about living in an urban area. I miss having everything at your finger tips, (like a target that is less than an hour away or a whole foods that is less than three) I miss being close to my friends, (most of which are still in Chicago) and I miss the culture that surrounds urban areas.
What I don’t miss are the people. I drove up to Chicago last Friday night and I sat at a dead halt for a half an hour on an interchange. Everywhere I went, there were people. While this isn’t always a bad thing, sometimes I need to be alone- especially when it comes to being alone in nature.
I love being able to head out on a trail and know that most likely no one else will be around. True peace and quite. I’ve grown accustom to the slower pace of life and while I miss aspects of living in an urban area, I feel less stressed.
I also love food that makes me less stressed. I had the apple pie yesterday and today I have mac and cheese. Awhile back ago I shared my favorite go-to quick mac and cheese. This version is similar only with the addition of pureed butternut squash.
The squash not only adds a bit of healthiness to an otherwise slightly unhealthy meal but also adds a bit of earthiness to the creaminess (which I love!) It also doesn’t hurt that the color of the squash makes it look extra creamy and cheesy!
Prep Time:
Yield:
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PinIngredients
- 2 cup butternut squash, peeled and cubed
- 2 tablespoons vegetable broth
- 1 1/2 tablespoon butter
- 1 1/2 tablespoon flour
- pinches salt, pepper, and garlic
- 3/4 cup milk
- 1 1/2 cup shredded cheddar cheese
- 10 ounces pasta
Instructions
- Bring a pot of water to a boil and add butternut squash. Cook until squash is softened and drained. Place in a food processor, add broth, and pulse until mixture is smooth. Set aside.
- Prepare pasta according to box (or how you normally do it!) Drain and set aside.
- In a small pan, heat butter over medium-low heat until melted. Whisk in flour and let cook for 1-2 minutes. Whisk in milk, butternut squash, salt, pepper, and garlic. Continue to whisk until the mixture begins to thicken (1-2 more minutes). Once thickened, remove from the burner and mix in cheese, continuing to whisk until melted (if the sauce seems too thick, add a little more milk.) Stir into pasta and serve.
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julia says
mmm nothing sounds more perfect right now than this.
ps. i adore your blooooog
Zo @ Two Spoons says
“The squash not only adds a bit of healthiness to an otherwise slightly unhealthy meal but also adds a bit of earthiness to the creaminess (which I love!) It also doesn’t hurt that the color of the squash makes it look extra creamy and cheesy!”
Hehe, very cunning!
Anna says
You don’t know how musical is the sound of the word healthiness to a mother like me, specially being a mom to a lovely little girl who never stops asking, “Mom, can I have mac and cheese for tonight?”…
In the modern world where everything else is made faster rather than healthier, your Butternut Squash Mac and Cheese is a mother’s friend…
Thanks!
Cookie and Kate says
A couple of months ago, I had this brilliant idea—butternut squash in mac and cheese! Lately I’ve realized I’m not the first to come up with it. I still can’t wait to try it, though.
I’ve been glad to be home after my visit to Chicago, too. I don’t like feeling so crowded all the time.
The Dinner Belle for KimberlyBelle.com says
No doubt I’ll be bookmarking this recipe!!! I’ve been craving some mac n’ cheese lately, but not the original kind. I was at a restaurant today and saw a truffle mac n’ cheese on the menu…which is something I have to try making one of these days. But it’s October! So I’m looking forward to making your butternut squash version, which looks totally divine 😉
★★★★★
Kristina says
I just made this, and it’s totally amazing; a new fall favorite, for sure.
★★★★
Mollie says
This looks absolutely amazing! I can’t wait to try it!
Jessica Zigenis says
I’m a new follower (and a very amateur cook), and I just wanted to say thank you for the wonderful recipes! I just made this (and gobbled it down), and was shocked how easy it was for someone like me who is not a natural chef. I will be making this again and again! xo
erin says
I’m glad that it worked out so well!
Laura @ A Healthy Jalapeno says
This looks sooo wonderful. I found you from Jessica over at Monster Cakes and I am so happy I did. This recipe and your whole blog is fantastic and I love your natural take on cooking.
I also share your love for a slower-paced life. I don’t like too many plans other than the freedom to spontaiously do so but one day my bf Paul and I will most likely move down south for a little more space and a lot less stress. 🙂
erin says
I love having space (and I love that my half hour commute is through cornfields!)
Aaron says
Amazing recipe! I doubled the butternut squash and used a full pound of whole wheat pasta with lite cheddar and mozzarella blend. Added some basil and oregano as well. Hands down, the best Mac and cheese (and healthy) I’ve ever had!
Amanda says
I just made this for lunch and it is delicious! This is a keeper and so easy. Even easier if you buy a bunch of butternut squash, roast it all in one day and freeze it in portions for the recipe. 😉
★★★★★
Jenna says
I just made this with extra butternut squash and rice noodles for the girls I nanny…I held my breath, half-expecting them to say the cheese was weird and it didn’t taste good, but they loved it! According to four year old twins, this is ‘creamy n good’. Thanks!
★★★★★
Jasmine says
Hello! This comment was very helpful for me! My mum has always been nagging me about cooking dinner for all five people in the household, and that’s a hard job. For my Parents is easy, they enjoy vegetables. I’m making them and me pasta with peppers and zucchini. But here’s the tough part. I have two younger brothers, one is four and the other is thirteen. They both hate vegetables, and do anything to avoid eating them. I searched up recipes of hiding vegetables in food, and I didn’t find anything useful, I don’t have a lot of time to cook. Then I found this recipe, and it looks amazing! I looked at the reviews, and yours had a review saying what young children thought. For dessert I’m making brownies, with zucchini hidden Inside, I made a batch at my friends house to test them, and they were delicious! Once again, thanks!
Fiona says
Has to be the best mac and cheese ever. I added hard goats cheese instead if cheddar. Yumm yumm, thanks!
Jenna says
This is delicious! Thank you