![]() My preference is Jovial’s brown rice pasta. While the squash cooks in the oven, cook macaroni pasta on the stove-top. First, let’s talk about how to use the roasted butternut squash to make macaroni and cheese. I’ll share a few more ideas in a few minutes. Once you’ve roasted a butternut squash, you can use the flesh in a variety of ways. How to Make Butternut Squash Macaroni and Cheese Once ready, enjoy the squash as a side, blended in a soup, or use the squash to make today’s macaroni and cheese recipe. Roast the squash at 425F for about 25-30 minutes, depending on the size of the cubes. The easiest way to go about roasting pre-cut cubed butternut squash is to place the cubes in a baking dish or a sheet pan and drizzle the squash with olive oil (or you could add a few cubes of butter instead of oil) and sprinkle with salt. The skin may be composted or discarded and the flesh may be enjoyed mashed, blended in a soup, blended with mashed potatoes, or in this macaroni and cheese recipe. Once the whole squash is cool to touch, scoop the flesh away from the skin. The squash is ready when the skin begins to shrivel and feels soft to the touch. Roast the whole squash, covered with foil, at 425F for about 45 minutes to an hour, depending on thickness and size. Then rub the skin with extra virgin olive oil or avocado oil, sprinkle with salt, and flip the squash over on a sheet pan or baking dish so the flesh faces down. ![]() Once split open, remove the seeds with a spoon. If you go with a whole butternut squash, the easiest and most effortless way to roast it is to cut the squash in half using a sharpened chef knife. I know Whole Foods (where I do a lot of my shopping) always has peeled and cut butternut squash available. The second option, pre-cut cubes, can be found in the produce department at many stores. This is the most common way to purchase butternut squash. The first option, a whole butternut squash, requires more effort to prepare. The method you choose depends on whether you purchase a whole butternut squash or pre-cut cubes. There are a couple of options for roasting a butternut squash. So let’s talk about how to roast a butternut squash. ![]() Today’s recipe calls for roasting a butternut squash to make a fall version of macaroni and cheese. Even if your kids don’t love steamed veggies, I bet they’ll go for the roasted version of that veggie. Roasting brings out the natural sweetness in veggies, which makes them a kid favorite. If you find a veggie at the market or store and you have no idea what to do with it, roasting is usually a sure way to prepare it. Roasting is definitely one of the easiest and most versatile techniques to learn. These techniques include pickling, fermentation, roasting, and making amazing salads. Instead, you simply need to learn a few techniques that you can use to prepare a variety of foods. The good news is you don’t need a ton of unique recipes (or a million Pinterest boards) to learn how to prepare a variety of seasonal ingredients. It’s important to get comfortable in the kitchen and learn how to prepare seasonal foods instead of always reaching for the out-of-season broccoli. This is a beautiful thing, because it means that we were intended to eat variety and in a very sustainable way! Our body needs a variety of nutrients, and a seasonal shift in food provides us with this variety in a very natural and delicious way. This is true for all real food, including real dairy and even meat. Broccoli and peaches aren’t grown year-round, instead there’s a specific season in which broccoli and peaches are grown. This macaroni and cheese is made with nourishing, real ingredients not the ultra-processed ingredients you’ll find in most (pretty much all) store-bought mac and cheese boxes. This recipe is a fall twist on classic, homemade, and, yes, healthy macaroni and cheese. Over the years, this recipe has become a family favorite as well as a favorite with many reader friends and their families. Today, we’re going to revisit a recipe that was originally posted on the blog back in 2014.
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