Nutty and creamy butternut squash macaroni and cheese.
Sometimes I think this should just be a mac and cheese blog. I love mac and cheese. And this mac and cheese is seeeecretly healthy. And tastes like creamy butternut heaven.
However, lately, it has come to my attention that my blog has shifted immensely in the past two years. My blog birthday is coming up (March 25!) and I was going to bake a birthday cake of some sort with macarons or fancy frosting or something, but that just didn’t really appeal to me. I mean it does in the sense that I want to make something beautiful and then photograph it, but I don’t really want to eat it afterwards.
And now that I think about it, lately my desserts have been significantly less decadent, or if they are really sugary, I only eat one or two. Unless their lemon flavoured. Because otherwise I feel guilty and terrible and my lack of exercise in my life isn’t helping this feeling.
And more and more of my food has been either vegan or just healthier. Take this mac and cheese for example. Normally I would be cramming 2 cups of cheese into this mac and cheese. And butter with bread crumbs on top. And that is totally delicious. But I would feel guilty after.
WHAT IS HAPPENING TO ME?
So I think this two year blogiversary marks a new change: from now on, I make better, healthier foods. Vegan when possible. Gluten-free if I feel like it. Foods from scratch if I can. But I will not resort to using box mixes. I know I haven’t before but I don’t think I ever scratched the possibility out of my mind. I mean, I’m sure they taste good but flour, butter and eggs are really not that hard to come by. Why not bake from scratch? It just tastes better. I just don’t trust box mixes =/
Oh. And seasonal ingredients, especially in the summer because Canada is a desolate wasteland in the winter. Sorry Canada, I love you, but alas you are wintery outside and preventing sweet delicious vegetables from growing.
I’ll be using ingredients that are easy to come by in a grocery store. I won’t be using sweeteners other than sugar, honey, or agave (because I don’t really understand the whole stevia/liquid sweetener drop things. I know it’s not akin to aspartame but in my head I can’t shake that feeling.)
So here’s to wholesome, delicious foods that are better for you. I still need ideas for my big 2 year blogiversary post, so if you have any ideas, leave me a comment below =) I think I may still bake a cake, but I’m not sure what yet.
**Use gluten-free macaroni to make this gluten-free.
The butternut squash adds a beautiful nuttiness to this beautifully creamy mac and cheese. You don't need to bake it because it's already amazingly creamy.
- 1 butternut squash
- 3 tbsp olive oil
- 1/2 cup cream cheese (half a block)
- 1 cup sour cream
- 1/3 cup shredded parmesan cheese
- salt and pepper to taste
- Optional: 1/4 tsp cayenne pepper for a little kick
- 3 cups macaroni, cooked
- Half and seed the butternut squash.
- Roast the halves cut-side-down in an oiled casserole/baking dish for 1 hour at 350F or until you can easily pierce the flesh of the butternut squash with a fork.
- Remove from oven and set aside until cool enough to handle.
- Meanwhile, cook the macaroni in a pot of salted water. Drain and transfer back to pot and set aside.
- Scoop the flesh into a blender or food processor and add the the sour cream, cream cheese and parmesan cheese.
- Process until everything is purÃ©ed and uniform. The cheese should melt pretty quickly because the flesh is still pretty warm.
- Add cayenne pepper, salt and pepper to taste.
- Pour sauce over macaroni and serve!