Since Rob introduced me to butternut squash a few months back, I can’t get enough of it. It tastes a bit like pumpkin, which I’m not a fan of, but it is so much better than pumpkin 🙂 I discovered a whole new world – butternut squash can be roasted, toasted or mashed and used in casseroles, breads, and muffins. Good for everything. Where have I been?
I found it very hard to cut it in half, I still need to master this skill. That’s why mine did not turn up to be perfect looking! I apologize for that 🙂
SERVES: 2 people
PREP+COOKING TIME: 5 minutes for butternut; 10 minutes for mac&cheese, plus 50 min of cooking
1 Butternut squash
½ cup rainbow mix (shredded broccoli, red cabbage, cauliflower, carrots)
1 cup elbow macaroni
3 tbsp mac&cheese mix (I usually do my own home made sauce but I was lazy this time, plus Rob loves it with the cheese powder)
Salt for taste
Butter for brushing
Cut your butternut squash into half. Take the seeds out and brush it with butter. Put into the oven 400 F for 50 minutes or until flesh is fork tender.
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