It’s been one of those weeks that I’m glad is finally over. Bad news on top of bad news. Ugh. That saying, When it rains, it pours, is so true (both figuratively and literally) this week. But hey- what are you going to do?
Answer to that hypothetical question: Cook your sorrows away! All the while pretending to know and sing all the words to Don McLean’s American Pie.
And this transitioned into making some good ol’ comfort food. Like, mac’ n cheese comfort.
Normally, I avoid pasta dishes but… it was a rough week. And this was very much needed.
Still, I wanted to do some experimenting and try out butternut squash as part of a cheese sauce.
And it was a yummy success! Next time I make the sauce (which I predict will be pretty soon), I’m thinking I’ll top it over some steamed cauliflower…
10 oz elbow macaroni
1 tbsp ghee
1 lb asparagus, broken into 1 in pieces
1 small onion, chopped
*1 and 1/4 cup pureed butternut squash
2 tbsp mustard (mine contained horseradish)
1/2 cup chicken broth
1/2 tsp garlic powder
1/2 tsp paprika
salt and pepper, to taste
7 oz cheddar cheese, shredded
*To make puree, slice the butternut squash in half long ways and place face-down (peel side up) on a foil-lined baking pan. Roast in the oven at 425 degrees for 45 minutes. Flip face-up and roast for 10 more minutes. Once cooled, scoop out squash flesh and blend in a food processor until smooth.
Melt ghee in a deep skillet or pot and add in asparagus. Cover with a lid and let cook for 15 minutes, stirring every so often.
Meanwhile, cook macaroni according to box instructions and set aside.
Add in onions to the asparagus and cook for 5 more minutes. Mix in squash, mustard, and chicken broth. Cook for 5 minutes, adding garlic powder, paprika, and salt and pepper. Turn off heat and stir in cheese until melted. Pour mixture over macaroni, mix all together, and serve.