BUTTERNUT KIMCHI MAC AND CHEESE
Sounds a little crazy, but this is one delicious dish! Sharp because of the Cheddar, creamy and umami packed, it’s a winner especially for the “hard to feed” at our Friendsgiving.
Easier than you’d think because butternut squash is easy to find peeled and cubed at the grocery….and…if you’re following along with me in preparing these seasonal recipes, you already have a big jar of homemade kimchi in your fridge! Ha ha , ok, not likely but you can find kimchi easily too.
Try a trial run for your family, then prepare with confidence for your Thanksgiving meal or Pot Luck!
1 medium butternut squash, peeled, seeded and cubed (1/2 in)
1 white onion, chopped finely
1 cup Napa cabbage kimchi, chopped with juice
2 tb extra virgin olive oil
1 lb elbow macaroni
1 quart Vegetable broth
1 tsp Salt, I like pink salt, freshly ground pepper
1 lb Sharp cheddar, grated
Heat the oil and add onion, sauté until soft.
Add kimchi and sauce a couple of minutes
Add cubed squash to the pot, reducing heat. Cover tightly and cook until squash is soft, about 5 minutes.
Remove lid and add pasta, stock and seasonings. Cover again and simmer until pasta has absorbed most of the stock
A bit of liquid left in pan is desirable.
Add the grated sharp cheese, stirring over reduced heat.
Serve while hot! You could also put this mixture into an oven safe casserole dish and top with buttered crumbs, reheating later. This recipe doubles well.
Happy Thanksgiving, so much to be grateful for, even in a difficult year!