So, remember that time I instagrammed the sh** out of this recipe, then alluded to it again in like 45 other posts? Well, it’s time to share one of the most mouth-watering mac n’ cheese recipes y’all will ever have. And yep, you read that right, it’s made with A THIS GUY, the butternut squash.
Which, I know, is totally not in season. And that is super taboo of me as a food blogger. But, you know what? I don’t care because I love butternut squash. Absolutely love it. I love it roasted, pureed, in soup, grilled. You prepare it any way and I’ll eat it. And shockingly, until 2 weeks ago, I’d never had it in pasta.
I KNOW. Call the presses! Can you believe it? Butternut squash mac n’ cheese is nothing new. In fact, I’ve seen its face on many of my favorite blogs. But still, I held off. Well, I can’t say I’m ever holding off again because this stuff is legen-wait for it-dairy! (had to).
Gooey, cheesy with an awesome buttery flavor and texture from the squash. Each forkful literally melts in your mouth.
As you know, I’m a gal who loves her mac and this stuff? Gets my HUGE stamp of approval. Plus, you don’t need as much cheese because you get such an incredibly earthy and savory creaminess from the squash. In turn, giving you a healthier dish.
It may not scream summer, but this dish just makes you feel good, warm and fuzzy inside. And that’s something you need to feel at any season. Check out She Knows for the delectable butternut squash mac n’ cheese recipe!
Nutritional information per serving (about 1/2 – 2/3 cup)
Fat: 9 grams
Carbohydrates: 24.6 grams
Protein: 9 grams
Fiber: 5 grams
Weight Watchers Points +: 5