Squash Mac and Cheese: Yummy and Chock Full of Important Nutrients: Thank you winter squash

By on November 29, 2017

Squash Mac and Cheese

Squash Mac and Cheese

How many iterations of Mac and Cheese can be counted? OK. Tell the truth. It’s practically endless. From all the sizes and shapes of pasta. to the endless varieties of cheeses, then add to that the possibilities when it comes to serving vessels, the add-ins including squash, onion and garlic. As you can see this is an incredibly versatile dish. And did I mention how gorgeous it can be? add in some winter squash and it not only looks good, but it tastes good too.

Makes 8 generous servings

The addition of a winter squash to traditional mac and cheese not only looks good, the nutritional ante is upped by the addition of vitamin laced butternut squash. What’s not to love?

The addition of winter squash adds 457% daily requirement for vitamin A, 52% vitamin C, 39 mg. Folate, .02 grams fat
with a mere 21 calories. Yahoo.

1 pound macaroni
5 cups barely salted water
1 whole butternut squash
¼ cup extra virgin olive oil
Sea salt and freshly ground black pepper to taste
½ pound bacon, cut into pieces
1 large yellow onion, peeled and chopped
2 garlic cloves, smashed and minced
Sprig rosemary, smashed
1-1/2 cups chicken broth
2 cups finely shredded cheese, Mexican or cheddar
Splash balsamic vinegar

Place macaroni In a large stew pot with barely salted water to cover. Season with salt and pepper. Cook until tender, about 12 to 15 minutes. Drain. Poke the squash a couple places with a knife then cook in the microwave about 12 minutes, or until tender. Remove to the counter, cut it in half and let it cool. Discard seeds.
Meanwhile in a 10-inch skillet cook bacon until tender, then add onion and garlic and cook until golden. Add rosemary and chicken broth and cook down by half. Remove cooked squash from the shell and add to the pot. Now pour over the macaroni. Cook and stir until mixed. Toss with cheese and splash with vinegar. Serve hot.

About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”