Fall has officially arrived in Philly--the leaves are changing, nights are crispy chilly, and the farmer's market is full of squash, pumpkins, and apples. I'm in heaven.
So when Jessica from How Sweet Eats linked to this recipe for a butternut squash macaroni and cheese, I was psyched. I'd just received a free (local and organic) butternut squash from my friend Melissa, who had gotten the veg in her CSA box but was leaving for vacation and couldn't use it.
She informed me that I had been "voted the friend most likely to put it to good use" (by her), so I decided to make her proud.
And guys? This recipe was intense. I spent probably an hour or so in the kitchen, and it was a good amount of hands-on work. But it was totally worth it.
I skipped the panko crumbs on top, but this pasta bake was heavenly. The butternut squash was so creamy and slightly sweet, and the gooey cheddar was just...delicious. The chorizo wasn't particularly spicy, but it was good for texture and just to have some meat (so it could count as a real meal in my house).
So, if you find some butternut squash and have a little extra time to spend in the kitchen on a cool fall evening, try this one out! It was totally worth the time and effort.