MAC AND CHEESE WITH BUTTERNUT SQUASH (via Buttercup600s Blog)

This recipe (below) from our Awesome in Australia blogger-poet friend, Amanda, at Buttercup600. Recommend her site. It's rich in music, art, poetry, and good food . . . what more could you want?

This recipe is reminiscent of the pumpkin and butternut squash ravioli that old friends in Brooklyn used to make . . . but it's a lot easier to prepare. For my wheat-and-gluten free version I substituted the following:
- Pacific Natural Foods Free-Range Chicken Broth, gluten-free
- Organic Valley Milk, gluten-free
-Bob's Red Mill All-Purpose Flour, wheat-and-gluten free
- Mi-Del Gluten-free ginger snaps, wheat-and-gluten free (but not manufactured in a dedicated facility)
- and Trader Joe's brown rice pasta.
Perfectly wonderful. Try it. Thanks, Amanda.

Amanda's Mac and Cheese with Butternut Squash follows:

Butternut squash is one of my favorite ingredients to work with during the fall and winter because it just exudes a sweet, hearty, warmth. When it’s roasted, all the sugars caramelize and the flavor of the squash is intensified. Pair it with the other star ingredient in this dish, the aged Gouda, and we have ourselves a sweet-and-savory home run! The technique to making this dish is pretty standard as far as mac and cheese goes. After sautéing th … Read More