Butternut Squash Mac & Cheese
I can’t believe it’s already day 5 of TripleSBites! Last night we had our awesome twitter party, which included a few of our awesome sponsors and lots of tasty recipes. Today’s feature is one that takes a bit of prep work but offers a great twist on a classic dish. While a few of my twists on Mac & Cheese haven’t been blogworthy (hello, cauliflower) but this one is out of the world! To save some time I used a few of my Gourmet Garden treats and also added just a touch of a new goody: Chili Cumin from Acala Farms. Normally I use mustard seed in my mac & cheese but decided to switch it up this time!
1 tbsp olive oil
1 tsp chili cumin oil
1 butternut squash (about 2 lbs), halved
1 lb elbow noodles
1 tsp Italian Spices paste (Gourmet Garden)
1 tsp Chunky Garlic paste (Gourmet Garden)
1/4 cup Greek yogurt
3 ounces goat cheese
1/2 cup seasoned breadcrumbs (optional)
- Turn oven to 425. Mix together the olive oil and cumin oil and pour in the bottom of a roasting pan. Place the squash in roasting pan, cut side down. Roast for 45 minutes.
- Turn oven down to 350 and remove squash from oven for 10 minutes, then remove and set aside to cool.
- Meanwhile cook the elbow pasta per the box, rinse and then return to the pan.
- Stir the squash in to the cooked pasta, along with the spices, greek yogurt, and goat cheese.
- Place in to a casserole dish and top with the breadcrumbs. Then bake at 350 for 25 minutes.
- Serve and enjoy!
Another HUGE HIT! For a quicker version, drop the baking part and serve right after mixing everything together. Always been a big fan of the breadcrumb crunch but some nights there just isn’t time. If using a gluten free pasta, add 2 tbsp of milk to the dish before baking to prevent the noodles from drying out.
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