The squash from last year's Halloween accidentally procreated. We ended up with dozens of little squash plants in our compost. So, we moved a couple behind the garage. Now we have a pile of acorn squash that needs to be used and a little guy who thinks he doesn't like it.
I had made squash sauces before. They were more pumpkin, sage, and parmesan type sauces. So, I used that idea to make something more fun and kid friendly for Jax (and his mommy and daddy). We had it for dinner tonight and everyone had seconds. It is creamy without using a ton of fat or milk.
Acorn Squash Macaroni and Cheese
1 medium acorn squash
6 oz whole wheat rotini, cooked according to directions
4 oz extra sharp cheddar
1/2 tsp ground mustard
salt and pepper to taste
- Cook the squash until soft. I like to do this while it is whole, it makes cutting it a lot easier. So, you can either boil it whole for 10-15 minutes or poke it with a fork and stick it in the microwave for 6 minutes.
- Scoop the seeds out of the squash. Blend the squash until smooth. I use a stick blender, but any blender will do.
- In a saucepan, mix the squash, pasta, a half cup of the pasta water.
- Add the mustard powder and cheese.
- Stir over low heat until the cheese is melted.
- Season and serve!
For more fun ideas, check out these blog parties!