Sweet baby cheesus, I have gone in to comfort heaven this Autumn and I am not gonna lie, I am loving it, bring on all the comfort dishes I say. The cold chill has finally reached us and all I am looking for at night, is some cuddles and a little tlc from a bowl of my new autumn dish, butternut squash man n cheese, whilst wrapped up in my new mermaid blanket.
A little twist on a classic and boy is it a good twist. Of late, my dad has been coming round every week, with butternut squash, god knows what that is all about, you would think he has opened up a squash shop, but not one for wasting food I gotta cook it up before it spoils, but trust me, I am not moaning about my squash drop off's, as I am sure to be making a big batch of this every week.
For the past few weeks I've been feeling shattered and tired and a little over worked and now I am currently poorly, so stuck at home, feeling groggy there is nothing better on a cold sick day, than this to cheer you up and warm up your cockles, plus it is great for the kids and is always a big hit in my home.
Ingredients
1 butternut squash
1 small onion
3 cloves of garlic
1 1/4 cup vegetable stock
4 oz. shredded cheddar or a mix of cheese
2 oz. cream cheese
Directions1. First, peel the butternut squash, remove the fleshy insides along with the seeds. Dice remaining squash in to small cubes, peel and roughly chop ur onion, followed by your garlic, place in your deep pot and top with stock mixture and bring all to the boil, then turn down, place your lid on top, the aim of the game is to cook until so soft that when forked the vegetables (squash) falls off, so for around 20-30 minutes.
2. Boil some fresh water in another pot and cook your macaroni as per instructions of the packet. You will notic I do not use salt, as my stock, I used bouillon is quite salty, so no need to add! Once macaroni cooked, drain and place to one side.
3. Vegetables all nice and soft, grab your blender, pour in vegetables with stock into your blender whizz up for a minute, you are after the consistency of a soup. Pour back soupy squash in to your pot, place over a low heat. Pour in your cooked macaroni, bung in your cream cheese, your mountain of glorious cheese, I go for a mix of shredded mozzarella and cheddar. Give it all a stir and serve immediately!
Fantastically tasty, comforting and oh so good for you and perfectly winter warming!
Any left over, makes for a great work lunch.
Tuck in!
London Mumma xx
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Whop whop, my arms are wide open and I am running towards the weekend, with the wind in my hair and toddler over my shoulder, and we are racing towards the last hurdle before we can get down and have some fun, some much-needed fun after a long week. But before we kick off the weekend, keep scrolling lovelies as I am sharing these weeks Friday Favourites. Here we go...
This week, the cold has truly set in and I've fallen in love all over again, thanks to my dad, who has for the past 4 weeks gifted me with Butternut Squash, god knows why your guess is as good as mine. But with a mountain pile of squash at home, I gotta cook it up and I've been making my super tasty and warming butternut squash soup, and something every so tasty, which is currently top secret until next week, so why not warm up your cockles this weekend with this great recipe.
Super excited about the Erdem x H&M collaboration, hitting the stores in November just in time for my birthday, I am totally coveting the whole dark floral collection and lace dresses and looking to treat my self to a few gorgeous items.
Well, that's it, that our Friday Favourites for the week. Let me know what has been your favorites.
Happy weekend everyone!!
London Mumma xx
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