Although it feels like winter and Christmas is just around the corner, it is not officially so until December 21.We are still in the season of fall, and that means butternut squash….lots and lots of it, which still remains to be eaten! Yesterday I noticed that the butternut squash in my fridge was getting old and if I didn’t make something out of it the squash would have to be tossed, which is always a sad sight.
After searching the internet and going back and forth on what to make I settled on a recipe from the curious coconut for a butternut squash mac n’ cheese sauce (link to original recipe below). However I added my own twists to the recipe like prosciutto, coconut milk to make the sauce more creamy, and nutritional yeast to add a cheesy flavor. I am quite satisfied on how this turned out and will without a doubt make this whenever I have butternut squash that needs to be quickly transformed into something delicious. Bon appétite!
This recipe was adapted from The Curious Coconut’s recipe Butternut Squash “Mac n’ Cheese” (autoimmune paleo or spice reintroduction)