Every year on Halloween I’ve always had chili and cornbread. It just seems like the right thing to do.
This year we will do the same, but I do know that there are some non-chili and cornbread believers out there. Aka my husband.
He’s so freakin’ weird.
So if you are still searching for comfort, but don’t want it to go straight to your hiney, then I would suggest this ultimate creamy and definitely comforting pasta. It’s similar to macaroni and cheese…minus the cheese.
And my friends, we can thank the star of the show for that ultra creamy and delicious pasta…
No not Boo…Although she might be a STAR…She did nothing to help with the pasta. Except inhale it.
The real star of the show is the one and only Butternut Squash.
And to show you how big butternut squash really is, I decided to show you the comparison between one and Sweet Pea.
Then Boo got jealous and wanted me to take a picture of her with her best friends…
I feel I am getting sidetracked here.
Ok so for starters, the recipe calls for butternut squash puree. You can buy canned squash, but fresh is and always taste better. So if you have the time, it’s definitely worth it! It’s actually pretty simple to cook and make puree. Here is how:
First you need to cut the squash is half, which if your weak sauce like me, it may seem practically impossible. But I promise it’s not.
First stab that butternut squash in the middle, till the knife goes all the way through.
Pull the knife down to cut half of the squash, then do the same on the other side.
Next scoop out the seeds.
Then take a baking sheet with raised sides and fill the pan with just a little bit of water, like 1/4 inch.
Place the squash face side down and roast in a 400 degree oven for 30-45 minutes, or until done and soft.
Using a spoon, peel off the skin from the squash.
Then puree the squash in a food processor. If you have to, add a few TB of water to make it completely smooth.
I stored the extra puree in freezer bags to use when Sweet Pea starts eating.
Ok…now to that comforting dish all you chili haters have been waiting for…
2 c. dry pasta
1 TB coconut oil
1 TB. whole wheat flour
1 c. coconut milk from can-full fat
1 c. butternut squash puree
3 TB. Nutritional yeast
1 tsp. ground mustard
1/4 tsp. tumeric
1 TB. oregano
1/4 tsp. nutmeg
1/2 tsp. garlic powder
1. Cook pasta according to directions. Heat a sauce pan on med-low heat over stove. Add oil. Next sprinkle in flour and whisk until combined. Add milk and continue whisking until all lumps are out. When it begins to simmer and thicken add in puree as well as spices. Whisk until combined and let simmer and thicken.
2. Once pasta is cooked, fold it into sauce. Serve immediately.
Hope everyone has a fun and safe Halloween!!
And for all our friends on the East Coast, our prayers are with you!