With fall vegetables abundantly available, I’m on the lookout for new ways to cook up our bounty.  On Sunday afternoon, I found myself with a pile of freshly chopped, peeled and seeded butternut squash.  Usually after the squash is broken down, I default into my usual M.O. of making a soup out of the soft, roasted innards.

I’m happy to report that we’re in a squash soup rut no more.  Of course my old gal pal Martha came through, like she always does, with an intriguing recipe for butternut squash mac ‘n’ cheese.  The hubby and I have a real weakness for the curative properties of an extremely fattening, completely unhealthy mac and cheese, so this alternative seemed like a good way for us to get our fix without overdoing it.