If there’s one comfort food we could eat for the rest of our lives (without risk of gaining weight or raising our cholesterol) it would have to be mac and cheese. There’s just something about that ooey gooey bowl of goodness that does it for us like nothing else, and this fun version made with butternut squash is the perfect way to sneak some much-needed veggies in the mix. —Adrian & Jeremy
Ingredients:
|
2 cups steamed butternut squash, pureed 1 cup cheddar cheese, shredded 2 teaspoons coconut oil 1/4 cup coconut milk |
salt and pepper, to taste 1/2 teaspoon paprika 4 cups pasta fresh parsley, roughly chopped (to serve) |
Method:
Steam butternut squash. Remove skin, and blitz in a food processor to create a puree. Transfer to a pot on medium heat. Add coconut oil, coconut milk, salt, pepper, and paprika. Gradually add cheddar cheese, stirring consistantly.
Once everything is incorperated, taste for seasoning and adjust as needed. Lower heat to minimum.
Meanwhile, cook pasta. Once cooked and drained, add pasta to the butternut squash cheese sauce, and toss everything together. Top with roughly chopped paslery and serve immediately.
Adrian Harris and Jeremy Inglett are the founders and owners of Food Gays Media.
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