Recipe Butternut Squash Mac And Cheese
Preheat oven to 375.
Recipe butternut squash mac and cheese. Stir in cheeses in a figure 8 motion and season the. Add the remaining 1 cup broth and milk and whisk to combine. The base starts with onion garlic and thyme sizzling in a pan of hot butter.
Meanwhile place yogurt milk salt pepper and nutmeg in a blender. Step 3 lightly coat a 9 inch square baking dish 4 inches deep with cooking spray. Reduce heat to medium and simmer until squash is tender when pierced with a fork about 25 minutes.
Cover and process until pureed. Stir in frozen peas which will thaw in the warm pasta to add an easy veggie. Whisk in stock then combine with butternut squash until warmed through and smooth.
Add water to cover. Toss two thirds of the butternut squash with the olive oil and seasoning and roast for 20 mins until nearly tender it will finish cooking later. Drain squash and transfer to blender.
Whisk flour and mustard into melted butter until smooth about 1 minute. Melt the butter in a pan and stir in the flour and mustard powder to make a paste. Bring to a boil.
Combine squash broth milk and garlic in a medium saucepan. Try serving the cheese sauce as a dipping sauce for other cooked veggies. You can use canned butternut squash puree if desired.