Invite Autumn Into Your Kitchen with This Cozy Comfort Food Recipe

Posted on Sep 25, 2018 Topic : Women's Christian Living
Posted by : Shay Shull

"What's for dinner?"

That famous phrase can make a woman's heart beat just a little faster. What's for dinner? What's for dinner? What's for dinner? Hmm...

Growing up, my mom put a hot meal on the table each and every night. It was always homemade, it was always delicious, and it was always spur-of-the-moment. My mom is famous for being in the middle of actually cooking our dinner (like ground beef was browning) and yet still not knowing what we were going to be having—a mere 15 minutes later! That is how my mom meal-planned. As she was cooking, she was planning.

Me? I need a very specific meal plan for the week. I need exact recipes, a solid grocery list, and a well-stocked pantry. I like to prepare everything in advance so that on busy nights I know exactly what to reach for and exactly what to prepare.

To celebrate fall, here's a delicious meal that makes a great main dish or side:

Butternut Squash Mac and Cheese

I'm always looking for ways to add butternut squash or pumpkin to our family's fall dishes. I love the flavor, and I also love the extra boost of veggies—with all those good vitamins—for my kiddos. The other night, we made this for dinner along with some brisket, and it was a huge hit!

Ingredients

1 pound short-cut pasta (I use shells)

Extra virgin olive oil

1 shallot (or red onion), diced

2 tablespoons flour

1 cup milk

1 cup Cheddar cheese, shredded

1 (10 ounce) package butternut squash, thawed and pureed

¼ cup Parmesan cheese, grated (plus a little extra for garnish)

About 4 tablespoons fresh thyme, roughly chopped

Salt and pepper

Instructions

Bring a large pot of water to a boil over medium-high heat and add the pasta. Cook until al dente (about 6 or 7 minutes).

Meanwhile, in a large saucepan over medium-high heat, saute the shallot in about 2 tablespoons of olive oil and a nice pinch of salt and pepper for about 3 minutes or until nice and tender. Add another drizzle of olive oil. Next, whisk in the flour and cook about 1 minute. Then whisk in the milk. Whisk everything together about a minute before whisking in the pureed squash. Continue whisking over medium-high heat until the sauce thickens (it takes a couple of minutes). Once the sauce is thick enough to coat your spoon, whisk in the Cheddar and Parmesan cheese along with the thyme.

Drain the water from the cooked pasta and pour the squash mixture on top of the pasta. Serve immediately and garnish with a little extra Parmesan and thyme. Enjoy!