I recently posted about my love (read:obsession) for acorn squash. To be fair, I am obsessed with all fall foods but squash definitely wins. Every time. This recipe is a family favorite; I get many requests for it around the holidays! It's rich, creamy, and just cheesy enough. I made a cold broccoli salad to go with it, making our meal the perfect autumn dinner. :)
- 1 small cooked butternut squash, cut in half lengthwise & seeded
- 10 oz elbow noodles
- 2 TBSP butter
- 2 large garlic cloves, minced
- 2 cups chicken or veggie stock
- 1 cup unsweetened plain non-dairy milk
- 2 cups mixed cheese (I suggest choosing two from the following options: Gouda, sharp cheddar, white cheddar, or Gruyere)
- salt & pepper to taste
- dash of nutmeg
- dash of cayenne
- Preheat the oven to 375 and lightly grease a cookie sheet.
- Cut the squash in half and remove the seeds, then place open side down on the lightly greased baking dish. Bake for 45 minutes or until fork-tender. While the squash is baking, begin the next steps.
- Cook the noodles according to the instructions on their box. While the noodles are boiling, mince the garlic clove then place in a large saucepan with two tablespoons of butter over medium-low heat. Saute for 2-5 minutes or until translucent. Stir in the chicken stock and milk.
- After you drain the noodles, add them to the onion and garlic mixture in the large saucepan.
- Once the squash is finished baking, remove it from the oven and use a large spoon to scrape the squash from the skins. Discard the skins and put the squash in the large saucepan with the noodles and garlic mixture. TIP: I like to puree the squash in a food processor before adding it to the noodles, but it is not necessary.
- Lastly, stir in the cheese* and salt & pepper until everything is melted and creamy. Sprinkle a little cayenne and nutmeg over the top and serve warm.
*I used jalapeno Gouda and pepper jack this time for a spicy version of mac and cheese! Normally I use sharp cheddar and Gruyere for traditional creamy style.