This was a terrific base to start with! I'm rating this recipe on its potential rather than the way it turned out for me cuz I think I messed up and used too much squash--the flavor was very bland. We have canned cheddar cheese powder, like in those pre-packaged mac and cheese dinners. Even with the Velveeta per the recipe, I ended up stirring in about 3/4 c. of the powdered cheese, along with the same amount of milk and about 1/2 c. butter. I didn't use the bell pepper, but added extra onion. I used an immersion blender to puree it (easier clean-up). After all the additions and heating it through, I added a little tarragon, basil, and coarsely ground black pepper. For serving, we sprinkled a little buttered bread crumbs on top. We all loved it and we will be making it again, and again (we've LOTS of frozen squash and this is a great way to use it). It made enough to feed the five of us (two teens and a 6 year old that eats like a teen!) with at least enough left over to feed three of us for lunch tomorrow. Thank you for sharing this recipe!
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