Have you ever made a dish that came out sooo delicious, you then preceded to make it every week for the rest of your life? That's how I feel about this butternut squash mac & cheese. I will never tire of it. Well, at least not until winter is over. Let me not waste anymore of your time with these words, and let's dig in.
Butternut Squash Mac & Cheese
- 1 butter nut squashed, halved lengthwise
- 10 pieces nitrate-free bacon, chopped (optional)
- 1 pound pasta (I used brown rice penne pasta)
- 1/2 head kale, de-veined and chopped
- 1 cup chicken or vegetable broth
- 1/2 cup cashews
- 1/4 - 1/2 cup parmesan cheese
- 3 cloves garlic, minced
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp red pepper flakes
- Preheat oven to 425 F. Place butternut squash on lined baking pan face down for 25-45 minutes, until fork tender. Meanwhile, in a large pot, bring 2 quarts of water to a boil.
- Begin cooking bacon in non-stick bacon pan. Cook until crispy, stirring occasionally. Place bacon on a plate lined with paper-towel.
- Add pasta to boiling and set timer for time on package instructions.
- When the squash is completely cooked, remove from oven. Scoop out seeds from butternut squash and discard.
- In a blender, blend broth, cashews, garlic, salt, pepper, and red pepper. Blend until smooth. Then, scoop out butternut squash (seeds removed) and transfer to blender. Blend until smooth, adding extra broth if necessary.
- In a large pan, over medium heat add kale and a few splashes of water. Cook until wilted. Then, drain pasta and add to pan. Top with sauce, bacon, and parmesan cheese. Stir until well coated. Serve and enjoy!