2/24/2023 0 Comments Baked butternut squashFresh Herbs – Thyme and sage are used to lighten up the richness of these breadcrumbs.Rather than using butter or oil, the bacon adds so much flavor! Bacon Grease – Save the grease after cooking the bacon, as this is what helps crisp up the breadcrumbs once baked.The bacon adds a salty and savory richness that goes so well with the smooth and creamy butternut squash sauce. Bacon – Bacon and mac and cheese just go together like peanut butter and jelly.I have left instructions in the recipe for toasting the bread so if you only have fresh bread on hand, not to worry! If it’s too soft, it will be difficult to blitz into a find crumb. Stale Bread – You can choose to use regular or gluten free bread.It’s also made up of just 4 main ingredients: Personally, I believe it’s what makes baked mac and cheese so special, so it’s piled on to create a thick crunchy crust. It creates the perfect crispy and flavorful crust on top, which is much needed against the ultra creamy and tender mac and cheese underneath.Īnd I did not skimp on the breadcrumbs for this recipe. I cannot wait for you the experience the satisfying crunch sound these breadcrumbs make when you dig straight into this freshly baked butternut squash mac and cheese. Refrain from eating the sauce straight with a spoon, because it is VERY tempting. These ingredients are all blended together in a high speed blender until super smooth. You can choose to use any milk alternative, but I like almond milk the best! Almond milk adds creaminess while the starch in the pasta water helps to thicken the sauce once baked. Milk & Pasta Water – To thin out the sauce to make it…well…a sauce…almond milk and pasta water are added.It’s also naturally gluten free! But it doesn’t add enough saltiness, so a bit of kosher salt helps to round out this dairy free cheese sauce. Coconut aminos are very similar to soy sauce, but has a smoother and slightly sweet flavor. That’s why I love using both coconut aminos and salt as they add two different layers of saltiness to this sauce. Salt & Coconut Aminos – Of course cheese HAS to be salty, but not too salty. White wine vinegar has a slight sweetness that pairs well with the butternut squash, and the dijon adds a mellow sharpness that’s similar to the tanginess of real cheese. They both have a unique flavor that’s well-rounded compared to standard vinegar or yellow mustard. In this recipe I’m using white wine vinegar and dijon mustard. Vinegar & Mustard – Cheese has a mellow tanginess, which is what makes it SO good in contrast to its rich creamy consistency.It also makes up a majority of the sauce, and once blended it adds so much creamy thickness to the sauce. Butternut Squash – Of course, it wouldn’t be butternut squash mac and cheese without the butternut squash! The squash is roasted while the rest of the ingredients are prepped.I always find that you can never over do it with this stuff! That’s why this recipe calls for 1/2 cup of this delicious cheesy ingredient. Nutritional yeast has an umami flavor very similar to cheese, which is why I don’t skimp when cooking with it. Nutritional Yeast – This is another dairy free cheese staple.This helps soften the cashews so they blend seamlessly into the sauce. The key is to soak the cashews in water overnight before blending. Their mild flavor but rich texture can turn any sauce into a thick and lush consistency.
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