Ladies and gents, I have a healthy + tasty recipe for you today — Butternut Squash Mac & Cheese! I ordered a new cookbook last week and on Friday Cook Yourself Sexy arrived! Candice Kumai aka the Stiletto Chef did not disappoint with her second solo cookbook. Last year I purchased Pretty Delicious and Nick and I loved so many of the recipes (like this one & this one) I had to buy the new book. Plus I love that all the recipes are healthy and clean.
This time around Candice even includes a seven day meal menu for a sexy you! It’s not a cookbook written around dieting, but eating healthy and wholesome dishes that taste oh so good!
Mac ‘N’ Cheese
2 1/2 pounds butternut squash, peeled, halved and seeded, then quartered and sliced into triangles
6 garlic cloves
1 thyme sprig
2 cups unsweetened almond milk
2 cups vegetable or chicken stock
1 pound small elbow macaroni
2 tablespoons grated Gruyere
Herbed Breadcrumb Topping
3/4 cup panko breadcrumbs
1 tablespoon finely chopped flat-leaf parsley
2 garlic cloves, minced
1/4 teaspoon sea salt
Preheat oven to 375
In a large saucepan, add the butternut squash, garlic cloves, thyme sprig, unsweetened almond milk and stock. Cook until the butternut squash is fork-tender and remove the sprig of thyme.
Place squash mixture in a food processor or blender and puree until velvety smooth.
Meanwhile cook macaroni until al dente.
Spread drained macaroni in lightly greased 13×9 inch pan. Pour squash puree over the noodles.
Combine all the ingredients for the herbed breadcrumb topping.
Cover the mac ‘n’ cheese with foil, place in the oven and bake for approximately 45 minutes. Remove from the oven and evenly spread the breadcrumb topping and gruyere over the top. Transfer to the broiler and broil for 5 minutes, or until the cheese is brown and bubbly.