Roasted Squash Cauliflower Mac N’Cheese
Making simple substitutions to your favourite meals is a great starting point to a healthier lifestyle. However most of us are creatures of habit. We eat the same foods, shop at the same grocery stores, repeat the same recipes, and continue on with the same routines. But if you are serious about eating healthier and losing weight, you NEED TO START thinking differently. Your mind will come up with many reasons why replacing pasta for cauliflower is a bad idea. The first step in making a lifestyle change is awareness of your habits. Habits become automatic, learned behaviours; which are much stronger than the new habits you are trying to incorporate. Even people who change their bad eating habits can easily fall back on their old ways during stressful times.
That’s why it’s important to keep in mind that making these simple substitutions will help you reach your goal of better health and losing weight.
Let’s THINK about this meal as adding healthy foods to your meal rather than removing foods which makes you feel deprived. Adding new ingredients to your favourite dish feels like an accomplishment rather than a punishment.
This healthier version of Mac and cheese is made with lots of tasty and healthy options, like butternut squash, cauliflower, and cheese. I promise you will feel comforted with this creamy velvety take on a classic.
Ingredients
1 medium size butternut squash
2 tablespoons of extra virgin olive oil
1 cup of vegetable stock
1/2 cup of cream
1/2 cup of gruyere cheese
1/2 cup of cheddar cheese
Fine sea salt, and freshly cracked pepper
4 cups of cauliflower cut in small pieces
Instructions
Preheat oven to 400 F
Cut butternut squash in half and scoop out seeds, cut into cubes
Break the cauliflower up into florets- making sure its the same size as butternut squash
Place vegetables on a large non-stick baking sheet- making sure cauliflower florets can easily spread out in single layer
Drizzle extra virgin olive oil and salt over the squash and cauliflower
Place in oven and roast for 30 minutes or until soft and gently browned
Remove roosted squash from oven and add in separate bowl, along with your vegetable stock, using a high speed food processor blend the squash until a smooth puree is formed.
Return the butternut squash puree to the stovetop in a pot over medium heat
Add cream, stir and add gruyere cheese and cheddar- mix until combined, add your roasted cauliflower.
Pour the whole thing into casserole dish, top with more cheese if you desire, along with pumpkin seeds, basil and crispy pancetta optional)
