Creamy Butternut Squash Mac and Cheese
Ingredients
- About 2 cups cubed butternut squash (fresh or frozen)
- Olive oil (optional)
- Dried or fresh thyme (generous sprinkle)
- Garlic powder (generous sprinkle)
- 1 small onion
- 3 garlic cloves
- 1/2-1 teaspoon red chili flakes
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 1/4 cup tahini
- 1 cup veggie broth
- Salt and black pepper to taste
- Frozen kale (optional, if using)
- Cooked pasta (desired amount)
- Water (as needed)
Preparation
Use fresh or frozen butternut squash (about 2 cups cubed).
If using fresh, cut 1 medium-large butternut squash into approximately 1-inch cubes.
For frozen, preheat lined or non-stick baking sheet in oven at 400F for about 10 minutes before adding the frozen squash.
Toss squash cubes with olive oil (optional), generous sprinkle of dried (or fresh) thyme and garlic powder. Rub to coat.
Bake on lined sheet (preheated for frozen) at 400F for about 30 minutes or until starts to turn golden brown.
Sauté 1 small chopped onion and 3 minced garlic cloves in a little olive oil or broth until onion turns golden brown. Keep mixing so garlic doesn’t burn.
Add 1/2-1 teaspoon red chili flakes, 1/2 teaspoon dried rosemary, 1/4 teaspoon dried thyme and cook another minute until fragrant.
Transfer roasted squash to food processor with 1/4 cup tahini and 1 cup veggie broth. Blend until smooth. Season with salt and black pepper to taste.
Transfer blended squash mixture to saucepan and heat with cooked onion and garlic. Add frozen kale if using and 1/2 cup water. Add desired amount of cooked pasta and heat while mixing. Add more warm water as needed until desired consistency. Serve immediately.
Recipe serves 3-4 and can use all frozen veggies for quarantine edition.
