Butternut Squash Mac & Cheese
A few weeks ago, the lovely folks at Blue Apron asked if I would be interested in making one of their recipes. Since I had such a great experience with my Blue Apron box a few months ago, I excitedly agreed!
If you haven’t heard of Blue Apron, they’re a meal kit delivery service. Each week, you get a box with all of the ingredients for cooking 3 different meals, for 2-3 people. (It says 2, but in all the ones Alex and I made, we had lots of leftovers!) The meals work out to about $10 each, and in a lot of ways, I think it’s cheaper than hitting up the grocery store on your own, since you don’t have to buy a whole bottle of something for one recipe. If you like cooking but hate the grocery store, this is the perfect thing for you.
A lot of the ingredients I’ve seen in the boxes are things that are a little more “exotic” and hard to find, like fresh fettucelle with wild mushroom bolognese, Miso glazed eggplant with green tea rice, Black bean and quinoa enchiladas, etc so it’s great to have it all sent together. They offer both meat and vegetarian options.
I scanned through their cookbook online, (they have a whole vegetarian section) and I knew I wanted to make something seasonal. While I still haven’t really caught on to the pumpkin craze, butternut squash is something I love all year round, so when I spotted this Butternut Squash Mac & Cheese, I knew I had to make it.
I got to work in the kitchen on Sunday night. I set everything out, so I wouldn’t have to dig around the kitchen while I was cooking. Alex cut up the butternut squash, which was probably the hardest part of this recipe. Thanks, Alex!
For the full Butternut Squash Mac & Cheese with Crispy Sage Recipe, click here!
This recipe was fairly easy to make. Toasting the sage made the kitchen smell amazing and by the time I popped the dish in the oven, I couldn’t wait to taste it! When it finally came out, Alex and I could only let it cool for a couple of minutes before digging in.
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Hot from the oven, covered in breadcrumbs, and ready to devour!
The butternut squash made this recipe super creamy, but since it only used a little bit of cheese, this was a little bit healthier than a regular baked macaroni, which was nice. This meal was super filling, and Alex and I could only eat half of the dish. I packed up the rest for lunch the next day!
I loved trying out this new recipe, and now I have some good news for YOU! Blue Apron is offering 30% off your first box, if you want to check it out for yourself! Just click here.
If you want to see what other bloggers are cooking up with Blue Apron, check out these awesome dishes:
Yum! Love butternut squash, love cheese so this I am sure to love! Thanks for sharing : )
Wow, that looks delicious! I’ve never tried a meal kit before, but I love the idea of it! There are always recipes out there that I’d love to try, but have so many random ingredients that I don’t normally buy, so it would be so expensive.
It’s SO convenient getting all of the ingredients, especially because it all comes in the right quantities!
I love butternut squash mac and cheese. I’ve had a favorite go-to recipe for a while, but the addition of sage sounds amazing!
yum! i made my own version of this last fall and now that i’ve been reminded of it, i’ll have to make it again asap! XOXO
Yum! I’d love to hear what was in your recipe!
this looks absolutely delicious — do you think my mac n’ cheese loving husband will go for it? i might have to make this for me, whip up the standard mac for him, and call it a compromise 🙂
I bet he’d go for it! You could always add a little extra cheese on his 😉
I never tried a meal kit but I love making butternut squash with cheese- this is similar recipe to things I have made – so delish!
this is so creamy and dreamyyyyy. I made some recently with 1/2 nutritional yeast + 1/2 mozzarella with pumpkin puree = amazing!!!
Ohh that sounds so good! I love the taste of nutritional yeast!
This recipe sounds ridiculously amazing!
This looks interesting. Unfortunately, it’s not vegan! We have a food truck in Okc called The Loaded Bowl that does an amazing vegan mac & cheese with a cashew cheese. Here’s a link: http://seeseanrun.com/recipes/?recipe_id=6055997
This stuff is awesome! I would never have known the difference if I hadn’t read the menu.
Yum! I bet this one could be made vegan (with almond milk, vegan parm, and Earth balance butter!)
Was just looking at pumpkin ravioli recipes and they all called for sage. Might just pick up a little extra so I can make this as well!!
I’d honestly never used sage but it was so tasty!
I don’t even know what to say, this made things so much earsie!