Sick of Pumpkin? Try Another Kind of Squash this Fall…
Posted by RachelMonday October 21, 2013
For some unapparent reason, I often overlook butternut squash while shopping for produce in the grocery store. Maybe it has something to do with its odd shape and tan color? I know, I know: Don’t judge a vegetable based solely on its appearance. When I finally decided to buy one the other day, the friend I was shopping with seemed surprised. As I stuffed it in our already overflowing shopping cart, he even asked, “What do you plan on doing with that???” To be honest, I wasn’t sure yet, but I was feeling adventurous at the time. And from my experience, spontaneous supermarket purchases are often the best ones.
After looking through many tips on how to serve butternut squash (roasted, grilled, stuffed, pureed, as a substitute for pumpkin even…) I settled on this recipe for Butternut Squash Mac and Cheese from Two Peas & Their Pod. I’ll admit that sometimes I do crave a box of Kraft Mac & Cheese, especially once fall arrives and nothing sounds better than comfort food to ease the chill. But after trying Maria and Josh’s recipe, I don’t think I’ll ever go back to the store-bought kind!
The recipe took some patience on my part to put together, but the end result was indescribably rich and creamy. And if you have any picky eaters at home, the cheesy deliciousness of this dish is a great way to disguise a healthy serving of vegetables and calcium. Not only is the recipe packed full of autumn flavor, but it’s also an easy way to update a classic comfort food staple.
I also can’t wait to try this recipe for Thai Butternut Squash Soup from How Sweet It Is. Normally, I’m not a huge fan of soup, but this one sounds too good to pass up! After all, with a mix of ingredients that includes coconut milk, red curry paste, garlic, onion, and— of course— butternut squash, how could you go wrong?
And who knew that you could use butternut squash to make pudding?! Thank you, Pinch My Salt, for my next baking project! This dessert sounds decadent, but not so heavy that I’d feel guilty helping myself to seconds.
I definitely learned my lesson this week: butternut squash might look bland on the outside, but it tastes amazing, and can be enjoyed in a variety of dishes.