This weekend has forced me to get out and see things. And do things. And stay up late. That’s the beauty of having friends visit you!
I think we covered the highlights: crossed the bridge, shopped in the marina, toured UC Berkeley and topped it off with a cheap manicure.
Of course I had to take the opportunity to cook something interesting, and this recipe definitely sounded interesting. A healthy meal at the end of an overall unhealthy weekend. Recipe from Pinch of Yum!
Butternut Squash, Apple & Bacon Mac & Cheese
½ box whole grain pasta
1 cup canned butternut squash puree
¼ cup + 2 tablespoons evaporated milk
¼ cup chicken or vegetable broth
1 oz low fat cream cheese or plain yogurt
1 teaspoon salt
½ cup shredded cheddar cheese
1 tablespoon butter
½ cup onions, sliced thinly
1 large crispy apple, chopped
6 strips of bacon, crumbled
Heat butter in a skillet over low heat. When melted, add onions and let caramelize for at least 30 minutes for the best flavor. Keep heat on low/low-medium. Cook the pasta according to directions. Drain and return to pan over low heat. Add butternut squash, chicken broth, evaporated milk, and cream cheese. When combined, add in salt. Add onions and apples to the pasta. Stir to combine and add a tablespoon more broth or milk if needed. Just before serving, mix in cheese and stir until melted. Top each serving with 1 tablespoon bacon.