Bring on the fall recipes, people!
This is justtt the beginning, so I hope you’re ready for some squashy, roasty, soupy, caramelized goodness, because there will be a lot of it.
On another note, this will be the first year that Mr. Delish and I will be hosting Thanksgiving at our house! Luckily, we won’t be doing it alone. My sister in law Carley and her husband Graham will be staying with us for the weekend and we are going to make a feast and a half! We also lucked out because Graham is a chef and I am hoping he will teach me some awesome turkey tricks.
We bought a 14 lb turkey for 10 people, so I think we should be okay on the Turkey front.
If you want to know what we are planning, check out our Pinterest board. It’s looking pretty sad right now but Carley and I will be pinning like crazy this week, so stay tuned.
Since I was craving some fall comfort food yesterday, I decided to whip up this quick and easy mac and cheese, using ALL ingredients I already had in the house. I love it when that happens!
This may seem a little weird, but the base for the cheese sauce is Butternut Squash soup!
You can use homemade, storebought, or if you don’t have any, you can always use butternut squash puree. If you do use the puree I would just nix the addition of flour all together, because it should be thick enough on its own!
You add some yummy cheeses to that butternut base, sprinkle in some sage, pour into a baking dish and top with more cheese and panko.
Bake that baby up and you’ve got an easy, comforting, fall meal!
Plus maybe like 4 lbs added to your love handles, but hey, it’s sweater season!
Butternut Squash Mac and Cheese:
1 box pasta of your choice, cooked according to package directions
2 cups butternut squash soup
2 tbsp flour
1 cup milk
2 cups grated gruyere cheese
1/4 cup grated Parmesan
2 tbsp chopped fresh sage
Salt and Pepper to Taste
1/2 cup panko breadcrumbs
Preheat your oven to 375 and grease a 9 x 12 baking dish.
In a medium saucepan, heat the soup over medium high heat until simmering. Add the flour and whisk until smooth. Add the milk and again whisk until smooth.
Once the butternut/milk mixture has come to a boil and is thickened, stir in most of the gruyere, leaving about a 1/4 cup aside. Add the parmesan and sage and stir constantly until the cheese is melted and the mixture is nice and hot. Taste and season as needed, some brands of soup may be saltier than others.
Toss the pasta in the cheese sauce and pour into the prepared baking dish. Top with the rest of the gruyere and the panko.
Bake in the preheated oven until bubbly and browned, about 20 minutes.
Serve hot out of the oven!