what's for dinner tonight {butternut squash mac&cheese}.

so bella hates vegetables.  like, really hates them.  it's super annoying.  she used to eat anything and everything under the sun.  neither nick or i are picky eaters, and we're determined to have our family eat healthy.

come on, bella.  get with the program.

too bad you can't tell that to a two year old.  i told her one day that she's going to need to start eating her vegetables.  she started bawling; i mean sobbing saying "i don't wike beggies!"  this is what we're dealing with, people.  our motto?  she'll eat when she's hungry.  in the meantime, we're finding creative ways to add vegetables into our meals.  i found this recipe one day and couldn't wait to try it.

of course, she wouldn't eat it.  but we keep giving it to her.  someday it will sink in.  hopefully sooner rather than later.

this recipe is one of our fall favs.
(i adapted it and used the photo from this here).

butternut squash mac&cheese

* 1/2 butternut squash, peeled, seeded and cubed
* 1 T. olive oil
* 1 box whole wheat penne pasta (or elbows; i just like the penne!)
* 2 1/2 c. milk, divided
* 2 T. butter
* 3 T. flour
* 1/8 t. ground nutmeg
* 1/8 t. rosemary
* 2 c. sharp cheddar cheese, shredded (i buy blocks and shred it myself.  did you know bags of shredded cheddar use an additive that is basically wood pulp to keep it from sticking together?  sick)
* 3/4 c. breadcrumbs (i make mine by toasting the heels of my own bread, crumbling it in a skillet with a pat of butter and cooking until crispy... oh so good!)

- on a cookie sheet, drizzle squash with olive oil and season with salt and pepper.  roast at 400 degrees for about 25 minutes, turning once.
- while squash is cooling, cook pasta, drain.
- place squash and 1/2 c. milk in blender and puree until smooth.  set aside.
- in a large skillet, melt butter over low heat.  whisk in flour and cook for a couple of minutes.  add milk and whisk over high heat until you bring it to a low boil and it's thick and smooth.  combine with squash mixture and add in nutmeg and rosemary.
- combine with pasta and pour half into a greased 9x13 pan and top with half of the cheese.  pour remaining pasta ontop, then sprinkle with the rest of the cheese and then breadcrumbs.  bake for 25 minutes, or until cheese is bubbly.

it's like fall in a casserole.
enjoy!