Butternut Squash Mac and Cheese

You can make a VERY creamy mac and cheese simply by roasting some vegetables and making a delicious sauce. It has become a family favourite.

Peel and cube a butternut squash. Preheat the oven to 425 F and put foil on a baking tray with a rim. Oil the pan and spread the butternut squash out on the tray. I added cut up cauliflower, a sliced red onion, 4 sliced garlic cloves, salt and pepper, Italian seasoning. I roasted the vegetables for 30 minutes (or until they were slightly caramelized). Let them cool slightly and then puree them in your blender with either chicken/vegetable stock or apple cider. I also added some leftover tomato sauce that I had in the fridge.

Boil pasta (gluten free or regular) according to the package directions and dump them in a 9×12 casserole dish.

Pour the pureed sauce in a pan and add 1/2 cup of cream cheese, 1/2 cup of parmesan cheese and 1/2 cup of cheddar cheese. Melt the cheese and pour it over the pasta in the casserole dish, mix it together and top it with parmesan and cheddar cheese (I used smoked cheddar). I added cherry tomatoes and capers and mixed them in – you can also add bacon or ham. It is really delicious.