Yesterday was the first day since Fall has begun that it was actually pretty chilly! I found myself layering my clothes, burning my favorite pumpkin candle, and feeling the urge to make a heavy Fall meal for my hubby and I. So, to my Pinterest boards I went, and I found this recipe for a Butternut Squash Skillet Mac and Cheese that did not disappoint.
Thankfully, my husband did all of the butternut squash prep for me while I took care of the other ingredients for this recipe. Cutting, peeling, cubing — I was lucky to have him around because, sheesh, the toughness of a butternut squash is no joke!
This particular recipe that we followed is supposed to be a “lightened up” version. But ours was not so light. I added quite a bit more of the fontina cheese, a tad more Parmesan, and double the breadcrumbs. We try to eat healthily most nights of the week so we splurged a bit last night. ;-) And you know what? It was worth it. The base of the sauce is the butternut squash that is simmered in the pan and then mashed. I was pleasantly surprised that the taste was not sweet, but nutty and full-bodied.
At the very end of the sauce preparation, a drizzle of a couple tablespoons of browned butter adds so much flavor! This was my first time making browned butter, and I loved watching the frothy color change from light yellow to golden. Like magic! :-)
Topped with a little extra cheese and the breadcrumbs, baked for 15 minutes, and broiled for 2, this was positively delicious. I served my husband those extra crispy parts — he loves crunchy cheese. ;-) Happy Friday!