Audrey from Dangerously Daydreaming joins us today. When my wife and I were in the first ten years of our marriage we ate more than our share of Hamburger Helper. While it did its job of a low cost filling meal, it was hardly a great meal. Take a look at what Audrey has put together below and check out her blog as well….
What you need:
- 1 butternut squash
- 1 lbs. ground beef (optional)
- 1 package macaroni pasta (I used gluten-free penne)
- 4 oz. white cheddar cheese
- 4. oz. Havarti cheese
- 1 c. milk
- 1 tbsp. coconut oil
- 1 tbsp. flour (almond flour for gluten-free)
- 1 tsp thyme
- 1/4 tsp nutmeg
- 1 tsp cayenne pepper
- 1 bunch scallions
- Salt and pepper to taste
What you do:
Preheat the oven to 350 degrees Fahrenheit. Halve the butternut squash, remove the pulp in the center, and place the squash on a cookie sheet. Bake the squash until it is tender when poked with a fork. Set aside to cool.
Cook your pasta according to the packaging instructions. If you’re using gluten-free pasta, depending on what it’s made from, it may cook more quickly than regular pasta. Add a bit of coconut oil and sea salt for flavor.
In a pot over medium heat, combine coconut oil and flour with a whisk. Stir in milk and add herbs and spices. Add cheese and mix well until it melts into the sauce. Stir in the squash, ground beef, and the pasta. See? Easy.
Dish up, garnish with scallions and enjoy!