5. Stove Top Butternut Squash Mac and Cheese
We don’t need to oven-roast butternut to make a delicious meal – steaming your squash is a great idea as well. This mac-and-cheese recipe is a hit with the whole family for sure.
INGREDIENTS
3-cups butternut – cubed.
10-oz. Macaroni elbows.
4-oz. Cheddar – grated.
¼-cup vegetable broth.
1-½-cups whole raw milk.
1-½-cups water.
½-teaspoon garlic powder.
¼-teaspoon smoked paprika.
1-tablespoon melted coconut oil.
Crushed Himalayan pink salt and cracked black pepper to taste.
METHOD
Place a saucepan over high heat with 4-cups of water and bring to the boil. Add a steel or bamboo steamer to the pot and add the squash. Cook for 30-minutes until the squash is fork-tender. After cooking, add the squash to a food processor and pulse until puree – set aside.
Add another saucepan to the stove over high heat and add the water – bring to the boil and add the pasta. Reduce heat, cover with a lid add the milk, and let the pasta simmer for 12-minutes until al dente.
When the pasta is ready, stir in the squash puree and the cheese. Season with salt and pepper and garnish with garlic powder and paprika.