Butternut Squash & Mac

Macaroni & cheese was a staple at my house growing up and it certainly did not have butternut squash in it. Yes, it was from a box.

These days I want it warm, yummy, creamy and healthy. I’ve made it with several variations of potatoes, carrots, cauliflower, cashews and onions. This recipe has butternut squash and is so perfect for fall.

I’ve used butternut squash for soups or a creamy marinara sauce. It’s super easy for work with.

Just roast it in the oven or pop it in the microwave.

Scoop out the seeds.

Scrape off the skin.

Chop and put in the blender or a pot and use an immersion blender.

It’s creamy texture and sweet taste makes it especially versatile for butternut squash soup or for something like this recipe where, with the right spices, it can serve as a cheese sauce substitute. Even the pickiest kid will eat this.