![]() ![]() Stir in the squash puree and add the cream cheese. ![]() Add onions – saute for several minutes until onions are golden and translucent. Melt butter in a large saucepan over medium heat. If it’s still too sticky, add a little water. Add 1/2 cup milk to help the mixture puree more smoothly, if necessary. Scrape the flesh out and puree it flesh in a blender or food processor.If you didn’t already toast your walnuts, just stick them on a pan and place in the oven for a few minutes. Remove squash from pan and set aside to cool slightly. Wrap the whole thing with tinfoil and bake at 350 degrees until fork-tender, about an hour. Fill the pan with water so it’s a few inches deep – enough to touch the squash but not cover it completely. Here’s how I did it: Slice up the squash into large pieces and place flesh side down in a large baking or roasting pan (you can really use anything – I used an aluminum cake pan – I don’t have much to work with here in the Philippines). Please tell me you have white cheddar cheese and a squash handy. In return, this bowl of delicate, squashy, saucy, whole wheat rigatoni topped with more white cheddar and toasted walnuts straight up walked me into the air conditioning, sat me down on the couch, put a fork in my hand, planted a kiss on my cheek, and gave me every fall flavor I had been dreaming of.īy the way, how beautiful is air conditioning? I’m warning you now.įun fact: I sweated through 84 T-shirts to make this white cheddar mac n cheese happen. If you love me, you’ll protect me from your pictures of the blanketed hayride through the apple orchard with a bowl of chili and cornbread and a mug of hot chocolate. The fact that I’m this worked up and it’s not even fall yet scares me a little bit. Weeeeee are going to go crazy without a Minnesota fall. I read that to Bjork (because yes, we sit around and read blogs outloud to each other – is that normal?) and we both started laughing like psychos. ![]()
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