Really yummy. I combined this recipe with another one I've used several times for butternut mac n' cheese. That recipe calls for boiling the squash in milk, adding chicken broth, garlic, s&p, and several expensive cheeses which I can never quite bring myself to buy (with the exception of gruyere. It's my guilty splurge). So, for this one, I roasted a large butternut squash, which I diced, tossed with coconut oil, s&p, and minced garlic. I then pureed with some chicken broth, almond milk (reg milk was sour), onion powder, and about three spoonfuls of applesauce (didn't want to use a partial apple). I warmed this puree over the stove and added about a cup of shredded gruyere, a small bag of shredded parmesan, and just a handful of sharp cheddar. Tossed it with a box of cooked whole wheat macaroni, dumped all back into the squash roasting pan (I used a lasagna dish) and topped with fresh homemade sourdough breadcrumbs. YUM. I never could quite find the perfect homemade mac n' cheese dish. Fortunately, with the marriage of these two recipes, who knew that butternut squash was the secret key?
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Really yummy. I combined this recipe with another one I've used several times for butternut...