Acorn Squash Mac n Cheese
Super easy, quick, kid-friendly, and hides vegetables for those picky eaters! I tested it with a few friends during a wine and cheese night, it was a HIT!! I love squash, acorn squash is great because its a little sweeter and carries flavours like sage and sharp cheddar really well. The sweetness from the squash also compliments the natural sweetness of the coconut milk added. It's super yummy, easily stored, and great for meal prep! Give it a go!
1 baked acorn squash (cut in half, bake in oven for 40 mins @ 400F)
2 tbsp. olive oil
2 tsp. fresh sage (diced)
6 cloves of garlic (minced)
1 1/2 cup of unsweetened coconut milk (or a can of coconut milk works as well)
1 tbsp. cream cheese
1 cup asiago
1 cup jalapeño jack
1 cup sharp cheddar
2 cups Dry Whole Wheat Pasta ~ 4 cups cooked
2/3 cup pasta water (PRECIOUS)
1 yellow pepper diced
(optional) 1/4 tsp cayenne pepper
S&P to taste
Preheat the oven to 400F.
Cook the acorn squash by cutting it in half (face down) for 40 mins
Heat olive oil, add garlic, sage to a sauce pan, warm.
Add "meat" of acorn squash to the sauce pan, add cream cheese, and stir until smooth.
Add coconut milk, spices, and 1/3 c. pasta water to the mix. It should be liquidy.
Add 2/3 c. of each cheese (slowly) and stir repetitively, start with the cheddar, then add some pasta water (1/3 c.), continue to add the cheeses until the sauce is smooth -- VOILA gluten free cheese sauce, minimal oil, and DELICIOUS
Add cooked pasta and diced peppers, stir through.
Place cheesy pasta into a pyrex, use the remaining cheese to top off the dish, cover with aluminum, and place in the oven for 15 mins. I like to check my dish at the 10 minute mark to see if its bubbling.
Once its bubbled, uncover, and broil for 3 mins to crisp up the top layer of cheese. ENJOY!
Have questions? Tried something differently? Let me know!