Butternut Squash Mac 'N Cheese
Serves: 4
  • 340g (12oz) dry tortiglioni (or other short pasta of your choice)
  • 1 cup (115g | 4oz) grated Gouda cheese
  • 1 cup (115g | 4oz) grated Monterey Jack cheese
  1. Preheat the oven to 350°F
  2. Cook the pasta in plenty of salted boiling water, but cook them for 2 minutes less than recommended on the package. Drain and set aside.
  3. While the pasta is cooking, melt the ghee (or other cooking fat of your choice) in a large saucepan set over medium heat, then add the onion, garlic, salt and pepper and cook until fragrant and slightly softened, about 2 minutes.
  4. Add the butternut squash and cauliflower florets and continue cooking for 2 minutes to help develop their flavor.
  5. Next, add the chicken broth, Vermouth (if using) and Dijon mustard, stir well and bring to the boil. Lower the heat, cover and simmer until the vegetables are really tender and slightly overcooked, about 8 to 10 minutes.
  6. Reduce to a smooth puree with the help of a stick blender (alternately, you could also use a food processor or high-speed blender) and then add the grated cheeses, minus a handful of each which you'll sprinkle on top of the dish later, and mix delicately with a wooden spoon until the cheese is fully melted and the sauce is completely combined.
  7. Stir in the cooked pasta and transfer to a 9" square baking dish. Top with the reserved handfuls of grated cheese and bake in the oven for about 30 minutes, or until the cheese is melted and golden and the sauce starts to bubble on the sides.
  8. Allow to rest for 5 to 10 minutes then garnish with a handful of chopped parsley if desired and serve.
Nutrition Information
Serving size: 1 of 4 servings
Recipe by The Healthy Foodie at https://thehealthyfoodie.com/butternut-squash-mac-n-cheese/