Today I start my new job! I’m excited about a new opportunity!
My weekend was good! Friday was a lot of fun and Saturday my parents and friend Jess came over for dinner.
I made pot roast with carrots, roasted asparagus, fingerling potatoes and salad for dinner and Lemon Poppyseed cake for dessert. Recipes to come! I also served a grape, cheese and cracker plater.
When we were eating in the front room, Keenan decided to help himself to the cheese plate in the back room. He usually doesn’t do that — and I’m sure didn’t feel too well that night.
If only he weren’t so damn cute!!
Sunday I went for a 5 mile run with Keenan and then relaxed the whole day. The 8K Shamrock Shuffle is next Sunday!
With the success of Cauliflower Mac and Cheese, I thought subbing that wonderful roasted butternut squash might also work nicely too!
Roasted Butternut Squash Mac and Cheese
Adapted from Rachael Ray
1 pound whole wheat macaroni or penne
Salt
1 Tablespoon extra-virgin olive oil
1 medium onion, diced
2 cloves garlic, minced
2 Tablespoons chopped fresh thyme leaves, plus a few sprigs for garnish
3 Tablespoons whole wheat flour
2 cups chicken stock, low-sodium, fat-free
2 cups, butternut squash, roasted and mashed
1 cup skim milk
2 cups (8 ounces) sharp Cheddar 2%, grated
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
1/4 teaspoon ground nutmeg
1 teaspoon dry mustard
1 Tablespoon paprika
Black pepper
Directions:
1. Heat a pot of water to boil for the pasta. Salt the water then add the pasta and cook to al dente.
2. While pasta cooks, heat a medium heavy bottomed pot over medium heat. Add the olive oil the then add the thyme, garlic and onion. Cook for 1 to 2 minutes, then add flour and cook together 1 to 2 more minutes.
3. Whisk in stock, then combine with butternut squash until warmed through and smooth.
4. Stir in skim milk and bring sauce to a bubble. Stir in cheeses and completed sauce with salt, nutmeg, dry mustard, paprika and pepper. Taste to adjust seasonings.
5. Drain cooked pasta well and combine with sauce. Serves 6.
Nutrition Notes: The addition of butternut squash definitely increases the fiber and nutrition profile of this dish! Butternut squash is technically a fruit since it contains seeds and it’s loaded with fiber, potassium, vitamin B6 (essential for the proper functioning of both the nervous and immune systems), and folate. The orange color indicates its presence of carotenoids, shown to protect against heart disease. I’m sure you’ve heard of beta-carotene, which is in carrots as well. Your body automatically converts beta-carotene to vitamin A and this vitamin is identified to protect against breast cancer and age-related macular degeneration. Additionally, in a 1-cup serving you get nearly half the recommended daily dose of antioxidant-rich vitamin C. Load it up!
Taste Test: This was delicious! It was creamier than the version made with cauliflower and I liked the flavor better. It also adds an extra dimension to the taste of the dish. This is just as delicious the next day for leftovers!
How was your weekend?
