Even your Kraft-Dinner-loving kids will love this recipe!
Mac and cheese is one if my all time favourite comfort-foods, especially when it’s cold outside. But the health-nut in me is always on the look-out for healthier-yet-still-delicious versions of the classic, so when a friend mentioned that she had tried “butternut squash mac and cheese” I was inspired to create my own squash mac and cheese recipe.
Squash is not only in-season right now, but it’s also extremely nutritious and yummy. In fact, squash is loaded full of vitamins, minerals, and antioxidants as well as fibre which are all important for proper health. Squash has a naturally sweet taste and soft texture, which makes it appealing to kids and adults who aren’t particularly fond of most bitter-tasting vegetables.
My favourite variety is acorn squash, roasted in the oven with some olive oil and garlic, so we often seem to have leftovers in the fridge around this time of year. Although I don’t ever hide the fact that I’m adding vegetables into dishes like mac and cheese, soups or casseroles, no one in my family guessed that there was squash in this recipe until I told them. It was a hit and we’ve served it several times since. My husband–the one who loves kraft dinner more than anything–even raves about it.
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Originally posted on YMC