This recipe was inpsired by my son. He loves Mac and Cheese, any kind, any pasta, any cheese. He could eat it all day and night and never complain.

The problem arised when he would eat all his mac and cheese and not eat his veggies...

So, I did what any good Mom would do and tricked him!

This recipe uses Roasted Acorn squash in the cheese sauce which is a perfection veggie addition, and allows me to use less cheese..making this a much healthier dish...and he didn't even notice.

 

 

What you need:

 

  • medium size acorn squash
  • 1 med white onion, diced
  • 2-3 cloves garlic, minced
  • 1 tbsp butter
  • 1 tbsp flour
  • 1/2 cup milk or cream
  • 1/2 cup cheddar cheese, shredded
  • box of pasta of choice
  • 1-2 tsp paprika
  • salt and pepper

 

Begin by preheating oven to 400 degrees fahrenheit. Slice squash lengthwise and remove seeds. Drizzle with olive oil and sprinkle of salt and place in oven for 30 - 40 mins.

Remove squash from oven, let cool for about 10 mins. 

Remove skin and place squash in fod processor, blend until smooth. Set aside

Meanwhile in a large saucepan, heat onions in olive oil until soft about 5 mins.

Add in garlic and cook for additional 2-3 mins.

Add in butter and flour and whisk until thick.

Add in milk or cream slowly while whisking

Add in squash puree and cheese. Season with salt and pepper and toss with pasta

 


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