Oreos and Milk. Tegan and Sara. Crop Tops and High-Waisted Jeans. I know a good pairing when I see one.
But sometimes I need a little help getting out of my routines, Butternut Squash and Beets … again??
This weekend I wanted to make something that fulfilled my always lingering craving (Butternut Squash) but was completely different than I had ever prepared it.
After some brainstorming, pinterest skimming, and an episode of Futurama, Caleb and I decided to take another stab at making our own macaroni and cheese but mixed it up by pairing it with butternut squash. #genius
We really outdid ourselves. It smelled, looked, and tasted phenomenal. #yummo
Butternut Squash Macaroni and Cheese
Directions
- Preheat the oven to 425 degrees F. Lightly grease a 3-quart baking dish; set aside. Cook pasta according to package directions. Drain and transfer to prepared baking dish.
- Meanwhile, in a large saucepan combine the squash and milk over medium-high heat. Bring to boil; reduce heat to medium, and simmer until the squash is tender when pierced with a fork, 18 to 20 minutes.
- In a large non-stick skillet add chopped onions and simmer until they are nicely caramelized.
- Tear pretzel roll into small chunks. Place pretzel roll chunks and thyme in a food processor and pulse to create crumbs.
- Once squash is cooked, stir in the flour and cheeses and bring to a boil until cheese melts and the sauce starts to thicken.
- Add squash-cheese mixture to the onions and stir throughly. Pour over the noodles in baking dish. Top with pretzel roll bread crumbs, parsley, and some more feta cheese.
- Bake until top is browned, about 14 to 15 minutes. Sprinkle with more parsley. Enjoy!
**We had about 2 cups of extra cheese sauce that we plan to freeze and use later. If you wish to use all of the sauce, you will need a larger baking dish and ~24 oz of noodles**
Milwaukee Food Photography by Studio 29 Photography
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