Add shallot, and cook, stirring often until softened and starting to brown, 1 to 3 minutes. Heat 1 tablespoon oil in a large saucepan over medium-high heat.Bring a large pot of water to a boil and cook macaroni 2 minutes less than package instructions.
Mash about half of the squash in a small bowl and set aside. Add squash and steam, covered, until very tender 8 to 12 minutes.
1 tablespoon plus 1 teaspoon avocado oil or organic canola oil, divided.4 cups cubed butternut squash, about 1 ¼ pounds.How did I do, did I convince you? Hope so! If it’s for a Tuesday or Friday in September or a special Thursday in November (Thanksgiving!!!!)… you gotta try this healthy mac and cheese recipe my friends. Second, a side note perhaps, as it is still harvest season and I am two moons away from actually making my Thanksgiving meal, but if you were to place a hot bubbling casserole of mac and cheese onto your Thanksgiving table THIS IS THE ONE!!! I grew up in PA and we did not do mac and cheese at Thanksgiving. First of all, I am so jealous about this tradition because I feel like I am missing out. Many of you over the years of my food blogging journey have told me that you like to serve mac and cheese at your Thanksgiving meals. In other words, it tastes great with the Gruyere and keeps the squash on the savory side. And there’s rosemary in it, so you’re like…like… almost… literally… Mario Batali all of a sudden. And the people you serve it to (even if they are your little people on a Tuesday night) will be like “Woah, how did you make this mac and cheese so special?” Therefore it is like grown-up mac and cheese. But dudes, this butternut squash mac and cheese is worthy of the Thanksgiving dinner table for more reasons.
So therefore it equates the essence of Pilgrims coming to your Thanksgiving table and giving you a most vanilla/platonic/reticent but still heart-felt high-five (okay it’s not that at all but um… what’s the word…. This Macaroni and Cheese recipe for example, has an entire butternut squash in it. With the bounty of the Vermont vegetable harvest, I am tucking vegetables into every single dish I make. Why This Butternut Squash Mac and Cheese is the Best! Not that you need any further convincing about why your stove-top should be bubbling up with some cheesy sauciness, and then your oven should be wafting the savory notes of this comfot-food bakingness…. I have updated the images and some of the text today. I originally shared this recipe on October 19, 2012.
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