Cheesy harvest casserole
Casseroles
A few weeks ago I had a brilliant idea. I would make a butternut squash sauce with lots of fresh, grated cheese, a healthy version of Mac and Cheese. I even mentioned this award winning idea to a few people, who encouraged me unabashedly. Then I went home and flipped on the computer to check out my idea with Mr. Google. Turns out there are around 8,000 other brilliant chefs who share the same novel idea of butternut squash mac and cheese! Ultimately, I tucked my tail between my legs and moved forward to set my own mark upon the butternut squash mac and cheese phenomenon. As always my motivation was to keep things as simple as possible (fewer ingredients, fewer pots) without compromising taste. This sauce is simply made with steamed butternut squash, onions, a bit of evaporated milk and mustard powder. Then I added lots of grated cheese, Gruyere, Monterey Jack, and cheddar. The sauce is great alone, but it turned out that I had some ground chicken left in my fridge than needed to be cooked asap. So, I sautéed the chicken, added some chopped tomatoes and some of the butternut squash sauce. Mixed it with brown rice pasta and topped the whole thing with more cheese and cooked it until bubbly. I left the casserole dish on the counter. I never served it for a meal. It was done before dinnertime even came around. A scoop here, a fork full there, and it disappeared. It came out great and everyone loved it. It might not have been a new, brilliant idea, but it certain became a family favorite.
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