Tuesday, July 30, 2013
Creamy Butternut Squash Pasta
This always happens when I see Mac and Cheese on a menu or have to make it for the kids I'm babysitting: I instantly crave this classic comfort food and HAVE TO MAKE IT ASAP.
Not only did I see it on the menu at Sublime in San Marcos the other day, but Mac and Cheese was featured on a local news segment in the morning. The nutritionist was talking about how to make "Kid Food" healthier and still delicious. She threw a bunch of ingredients in a pot, including butternut squash, and talked about how this dish could be totally vegan by just leaving out the butter and not adding the parmesan sprinkled on at the end. Bingo. That was what I was making for dinner.
I tried to find her recipe on the news station's website, but it must not have been updated yet. I found this one from Oh She Glows instead. It looked to be about the same. I didn't title this dish as a "Mac and Cheese" because it wasn't as cheesy-tasting as some of the other ones I've made. It was more just deliciously creamy.
It is a bit time-intensive with roasting the squash and everything, but it was worth it in the end. The dish was really good and flavorful. I'm always suspicious of how my omnivore husband is going to respond to substitution dishes like this, but he loved it and ate a huge plate piled high with the creamy pasta. We discovered that sprinkling some Tapa Tio hot sauce on it was AMAZING. The spicy sauce complemented the sweet, creaminess of the butternut squash perfectly. I only added two garlic cloves, and it probably could have used one or two more. I also added some chopped Kale and chunks of the roasted butternut squash.