Pick of the week....

I love cookbooks with beautiful photographs.  It makes me happy to look through at the gorgeous meals and gives me ideas on what to make for my family.  I have recently purchased one that I love and I keep it out on the counter because I am constantly trying new recipes.  I want to share it with everyone so people can see that cooking doesn't have to be labor intensive but simple and enjoyable.  

There are meals for even the pickiest of eaters!  I love that the author, Candice Kumai, talks about the importance of eating real food and preparing and sharing meals with the people you love.  It's back to simplicity...

My pick of the week is one of her pasta dishes,  Butternut Squash Mac ‘n’ Cheese .

Ingredients

• 3 pounds squash, butternut, peeled, halved,seeded, quartered
• 2 cup(s) light coconut milk, unsweetened
• 2 cup(s)  veggie stock, less sodium
• 6 clove(s) garlic, smashed
• 1 pound pasta, elbow macaroni or try penne (g-free is fab!)
• 3/4 cup(s) bread crumbs, panko (Japanese-style)
• 1 tablespoon parsley, flat-leaf, fresh, chopped
• 1/2 teaspoon salt, coarse
• 2 clove(s) garlic, fresh, minced
• 1/2 teaspoon pepper, red flakes
• 3/4 cup(s) vegan cheese, or nutritional yeast

Directions:

1. Preheat the oven to 375-degrees F. Spray a 13-by-9-inch baking dish with nonstick cooking spray. Set aside.

2. Place a large pot over medium heat. Add the squash, coconut milk, broth, and garlic. Simmer until the butternut squash is fork tender.

3. Transfer the squash mixture, including the liquid, to a food processor or blender. Puree until the mixture is velvety smooth.

4. Meanwhile, cook the macaroni to al dente (with a bite) in boiling salted water. Drain and rinse with cool water.

5. Spread out the macaroni in the prepared baking dish. Pour the squash puree over the pasta.

6. To prepare the topping: In a large mixing bowl, combine the breadcrumbs, parsley, salt, garlic, and red pepper flakes (if using). Spread evenly over macaroni. Cover the baking dish with aluminum foil.

7. Bake for 35 minutes until bubbly. Remove the foil from the baking dish. Sprinkle the cheese evenly over the top and bake for an additional 5 minutes.

To make this easier, you can buy pre-cut butternut squash or even the frozen cubed butternut squash.  Instead of vegan cheese or nutritional yeast, Parmesan or Gruyere cheese works well too.  

Enjoy!!

Give clean eating a try, you'll feel like a million bucks!

Donna