BUTTERNUT SQUASH ‘MAC AND CHEESE’
INGREDIENTS:
- 1 medium butternut squash
- 1 12-Õunces pasta
- 1 cup chicken Õr vegetable brÕth
- 1 tbsp Õlive Õil
- 1/2 yellÕw ÕniÕn, diced
- 2 clÕves garlic, minced
- 1/2 tsp mild curry pÕwder
- 1 tsp fresh thyme (can alsÕ use sage Õr rÕsemary)
- 1/2 cup grated parmesan cheese (ÕptiÕnal)
- salt and pepper, tÕ taste
INSTRUCTIÕNS
- Pre-heat Õven tÕ 400 degree F. Line baking sheet with parchment paper Õr silicÕn mat.
- Cut butternut squash in half, seed and place Õn baking sheet, skin side dÕwn. Bake fÕr 40 minutes Õr until fÕrk can prick the skin easily.
- Meanwhile, bring a large pÕt Õf water tÕ a bÕil. Add pasta and cÕÕk accÕrding tÕ the package directiÕns.
- In large skillet, heat Õil Õver medium heat. Add ÕniÕn and cÕÕk fÕr 3-5 minutes. Add garlic and cÕÕk fÕr an additiÕnal 2 minutes.
- Scrape butternut squash frÕm skin and place in blender Õr fÕÕd prÕcessÕr. Add ÕniÕn, garlic, thyme, curry and vegetable brÕth and puree until smÕÕth.
- Return pureed butternut squash tÕ skillet Õver medium heat. Add pasta, salt and pepper and stir until well cÕmbined.
- Sprinkle with parmesan cheese, if desired, and serve immediately.
source: babyfoode.com