This fall and winter, I vow to eat butternut, acorn, kombucha, delicata, spaghetti, and every other variety of winter squash as often as possible ... well, at least once every two weeks. You heard it here folks. Now, help me stick to it.
Last fall and winter, I unintentionally neglected my beloved winter squash. I'm not sure why. I just know that by the time spring rolled around, I realized I'd only cooked winter squash a handful of times throughout its peak season. And I don't believe in cooking with hard squashes or pumpkin in the warmer months. So, I've had to wait all spring and summer to get it right.
I'm starting my squash pledge with this tasty Butternut Squash and Macaroni Casserole from the Whole Foods iPhone app:
Delicate butternut meets whole wheat shells, coconut milk, toasted pecans, and breadcrumbs in this hearty casserole. The creaminess of the squash almost gives the dish a mac & cheese-y mouthfeel. It was perfect served with a side of my Granny's home-canned green beans. And since the recipe made 8 servings, I've got plenty of leftovers to last well through the weekend.