Successful 3-ingredient meal
This sounds great!
jdbk:
Sometimes I get inspired by online food blogs. Who doesn’t, amiright?
But then reality hits, and I realize that I barely have time after getting home to cook a simple meal before I get exhausted and it’s time to sleep. So when I see a recipe that requires cooking that isn’t actually that active, I get excited. So I embarked on a multi-tasking cooking adventure.
Butternut Squash Mac ‘n’ Cheese:
- 1 large butternut squash
- cheddar cheese
- pasta (shells/elbows/anything small)
-olive oil, salt, pepper, cayenne pepper
Cut the squash lengthwise down the middle and scoop out the seeds (save them and roast them, if you’re looking for an extra snack). Drizzle olive oil on top, and then place face-down on a lined baking tray. Cook at 375ºF for about an hour, or until soft and scoopable.
Meanwhile, grate a bunch of cheddar cheese. I don’t measure. So just grate a bunch. Worst case scenario: you get extra cheese. Never a problem.
When the squash is done cooking, and you can scoop out the insides, scoop them into a blender (or a pot if you have an immersion blender). Add a bit of milk, then blend. Heat the milk-squash mixture over low heat. Add the grated cheese and stir until melted and well-combined.
Pour over cooked and drained pasta. Stir in salt, pepper, and cayenne/red pepper flakes to taste.
Finished product:
