A couple of weeks ago, I posted a guide on pureeing and storing squash at home. One of the greatest things about fall is the squash, and with just a little time spent prepping it, you can enjoy the good stuff all year long.
This time of year is especially fun. It seems that everywhere I turn, there’s pumpkin flavored something. And I totally get it; squash is delicious, be it in a pie, served as a side dish or a soup, or in my morning latte. I’m definitely on the pumpkin spice bandwagon!
Besides pumpkin, the other fall produce front-runner is butternut. It’s similar to pumpkin, just a little bit less sweet. You don’t often see it cropping up in baked goods, but it’s excellent roasted on its own, in a creamy butternut bisque, in healthy and hearty stews, or even added to dishes like tacos.
This time of year, I’m looking for dishes that are hearty, comforting, and easy to prepare. This Butternut Mac and Cheese is the perfect way to use some of your homemade pureed squash!
Not only does the butternut add all the right flavors with its subtle sweetness, it also takes off some of the calorie load that you’d usually find in macaroni and cheese.
I am a total sucker for classic creamy, homemade mac and cheese, but this version is truly the perfect way to curb the craving without having to endure that horrible bloated feeling for the rest of the evening.
To make this just a little bit richer, I included pancetta – because everything is made better with a little crispy pork, right? If you want to up your veggie quotient, broccoli would be a great addition to this cheesy pasta as well.
If you’ve fallen in love with butternut squash after preparing this recipe, make sure to check out some of these tasty options:
Photos by Chelsea Miller, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details.
About Chelsea Miller
Chelsea Miller, born and raised in Portland, Oregon, graduated from the University of Oregon where she discovered both her love of football and cooking great food. She's the founder of the food blog "A Duck's Oven" and began writing for Foodal in 2014.