Creamy Butternut Squash Macaroni and Cheese
By HelanaBrigman on March 20, 2013
This recipe transforms the basic homemade cheese sauce of a traditional macaroni and cheese with a healthy vegetarian-friendly twist: butternut squash. Where most recipes would ask that you use three to four cups cheese for the cream sauce, this recipe cuts the cheese in half and uses puréed butternut squash as a substitute. See below for how to make this revision.
I’m not gonna lie, I was incredibly skeptical when I first started making it. Butternut squash (in my experience) can have an overbearing flavor when prepared incorrectly. Sure, it’s creamy, golden, and beautiful, but I can only eat so much without the help of a little butter.
But, as per my resolutions to figure out little ways to eat healthier, I had to try my favorite comfort food whether it meant vegetables or not.
For the entire article including more on the delicious benefits of Butternut Squash click here--Clearly Delicious
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