You will only need about half of the butternut squash so put the rest aside to use at a different time. Peel, deseed and cut the butternut squash into evenly sized chunks. The first step to make butternut squash mac and cheese is to roast the vegetable. Roasted squash works brilliantly for so many recipes like this one, but it is also amazing on its own or when added to salad. If the skin is left on it will roast just fine, but I find it more pleasant to eat when peeled. I usually peel butternut squash when I am roasting it, but it isn’t strictly necessary. All that extra time is invested well, and the resulting flavours just can’t be matched any other way. Roasting vegetables takes more time than boiling or other methods of cooking them, but the results are worth it. It brings out the best flavours by caramelising the sugars and adding sweetness and depth. Roasting is one of the best ways to cook vegetables. The result is pretty special and takes classic mac and cheese up a notch! Sweet and smoky butternut squash works better than I ever could have imagined with silky, creamy macaroni and cheese. Sweet and tender butternut squash will ever get old for me, especially when roasted to concentrate the flavours and add a tinge of smokiness. ![]() Sometimes it’s find to take something classic and add a new twist.įor this recipe I’ve added one of my favourite vegetables, butternut squash. And I’m pretty sure I’m not the only one!īut that doesn’t mean that we need to be precious about it. ![]() Creamy, cheesy macaroni is one of the most nostalgic dishes for me, and one that I’ll never get tired of. The unlikely combination creates a satisfying balance to this roasted butternut squash mac and cheese.įor another take on classic macaroni and cheese, look no further than our classic Creamy Brie Mac and Cheese!įor my money, there is no meal more satisfying than mac and cheese. A creamy macaroni and cheese paired with smoky and sweet butternut squash.
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