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from Laura's cookbook

butternut jalapeno mac n cheeze

TAGS:
main
american
dinner

     






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Ingredients:
  • 2 cups cubed, peeled butternut squash, 1-inch cubes
  • olive oil
  • 6 oz GF penne pasta (debols)
  • 2 T soy free earth balance
  • 2 jalapenos
  • 1/2 c hemp milk
  • 6 oz daiya block cheddar, shreded
  • 6 oz daiya mozzarella
  • pinch of dry mustard
  • salt & pepper
  • Tony's to taste
  • Preparation:
    1. Preheat oven to 400 F.
    2. Put the cubed butternut squash in a small roasting pan. Drizzle with enough olive oil to coat the cubes. Sprinkle with some salt. Roast until soft & starting to brown, about 30 minutes. Set aside.
    3. Cook the pasta according to the directions. Drain & set aside.
    4. Preheat oven to 350 F.
    5. Melt the butter in a small saucepan over medium heat. Add the jalapeno & sauté for a minute or two. Add salt, pepper, mustard and tony's. Add the milk & cheese. Stir until hot & sightly thickened, about 2 minutes.
    6. Mix the roasted squash, cooked pasta & cheese sauce together in a small baking dish.
    7. Options
    8. 1. You're done, eat it.
    9. 2. Sprinkle with some panko. Bake for 25 minutes until golden brown & crispy.

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    modified: 2012.11.18 | created: 2012.11.07





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