Butternut squash macaroni and cheese instant pot how to#

So let’s talk about how to roast a butternut squash. Today’s recipe calls for roasting a butternut squash to make a fall version of macaroni and cheese. Even if your kids don’t love steamed veggies, I bet they’ll go for the roasted version of that veggie. Roasting brings out the natural sweetness in veggies, which makes them a kid favorite. If you find a veggie at the market or store and you have no idea what to do with it, roasting is usually a sure way to prepare it. Roasting is definitely one of the easiest and most versatile techniques to learn. These techniques include pickling, fermentation, roasting, and making amazing salads. Instead, you simply need to learn a few techniques that you can use to prepare a variety of foods. The good news is you don’t need a ton of unique recipes (or a million Pinterest boards) to learn how to prepare a variety of seasonal ingredients. It’s important to get comfortable in the kitchen and learn how to prepare seasonal foods instead of always reaching for the out-of-season broccoli. This is a beautiful thing, because it means that we were intended to eat variety and in a very sustainable way! Our body needs a variety of nutrients, and a seasonal shift in food provides us with this variety in a very natural and delicious way. This is true for all real food, including real dairy and even meat. Broccoli and peaches aren’t grown year-round, instead there’s a specific season in which broccoli and peaches are grown. This macaroni and cheese is made with nourishing, real ingredients not the ultra-processed ingredients you’ll find in most (pretty much all) store-bought mac and cheese boxes. This recipe is a fall twist on classic, homemade, and, yes, healthy macaroni and cheese. Over the years, this recipe has become a family favorite as well as a favorite with many reader friends and their families. Today, we’re going to revisit a recipe that was originally posted on the blog back in 2014.