I love squash. 4 year old doesn’t. 4 year old LOVES store bought mac & cheese. I do not… ick. Compromise! We both enjoy this fall harvest staple, and it’s a great quick & dirty go-to for busy weeknights.
2 c pasta of choice
1/4 buttercup squash, peeled, seeded & cubed
1 c. chicken or vegetable broth
1 c. shredded sharp cheese
1 tsp. dijon mustard
1/4 c. milk or substitute of choice
Boil your pasta, drain & set aside. Throw squash in another pot with your broth and steam until tender. Blend or mash the squash until smooth, stirring in cheese, milk, dijon and a dash of sea salt. Toss in pasta. Easy peasy.
Disclaimer: I’ve made this many times without ever actually measuring. If your sauce is too thin, you may want to add some more cooked squash. If too thick, add more broth or milk. Add cheese, mustard and salt to taste. So simple, you really can’t go wrong!
This would be yummy with rice or quinoa too. Greens on the side. Yum.