Butternut Squash Mac and Cheese

I told you I was going to inundate you with fall recipes

This. was. so. good. I made this the other night when our neighbors came over for dinner, and it was FANTASTIC.

I used an oven proof skillet so I could do everything in one pan (except cook the shells), but you can definitely use a non-oven safe pan and transfer to a baking dish.

Also, I bought pre-cut butternut squash. I have wrestled with a butternut squash once and almost chopped my hand off. If you want to slice your own squash...go for it. I enjoy having 2 hands.

Here's what you need (from How Sweet Eats)...

4 cups of uncooked whole wheat medium shells
4-5 cups of uncooked butternut squash, cubed
Olive oil
1/2 tsp salt
1/2 tsp pepper
1/4 tsp nutmeg
1 tbsp fresh chopped sage
3/4 cup of low sodium vegetable stock
1 1/2 cups of milk (I used skim)
1 hunk (usually 8 oz.) of fontina cheese, shredded
1/2 cup of fresh shred parmesan
2 tbsp unsalted brown butter*
Bread crumbs

*Brown butter gives a great flavor to food. In a small saucepan, melt your butter and whisk until you start to see brown bits on the bottom of the pan. Immediately take off the heat, whisk for a few more seconds, then set aside until ready to use.

Here's what you do...

1. Preheat oven to 375 degrees.

2. Boil your pasta according to directions and set aside.

3. In your large oven safe/non-oven safe skillet, saute butternut squash with olive oil, salt, pepper, and nutmeg.

4. Add vegetable stock and cover the pan allowing the squash to simmer for about 15 minutes (make sure it's medium-high heat).

5. Once you have done this, you should be able to mash your butternut squash with a potato masher or fork.

6. Add milk, about 3/4 of the fontina, all of the parmesan, and the fresh sage. Stir until smooth and melted, about 5 minutes.

7. Once smooth, add your brown butter. Then, mix in your shells.

8. Transfer to a separate baking dish if you are not using an oven safe skillet, and top with remaining fontina and cover evenly with bread crumbs.

9. Bake for 20-25 minutes and allow to sit for 10 minutes after removing from the oven. Enjoy!

This had such a great flavor. I honestly don't remember what wine I had that night because I was so focused on this dish. Our neighbors brought over a low sodium tomato soup, which was an excellent side dish.

Make this!! Just don't cut off your hand if you decide to be brave and cut the squash yourself. But honestly, you should just pay the extra $1.50 and save yourself a hospital visit.

This promises to make your Monday better :)