Some recipes come and go, and some recipes just stick. For me, there are only a handful of recipes that belong to that latter category. I guess you could call them my “favorites.” These are the dishes that I can execute from muscle memory, without a shopping list or a recipe.
They’re the ones I keep coming back to, without fail, every time I find myself in a situation where I want to make a bunch of new people like me. It’s been working well for me so far. (I think?)
My stable of crowd pleasers tends towards the simple and satisfying. It includes this salad, this carnitas recipe, and the subject of this post, my roasted butternut squash and kale mac ‘n cheese. I’ve been making this dish for Y E A R S. You can see the first post I ever made about it here. It used to just be butternut squash mac ‘n cheese with only one type of cheese (sharp cheddar), but over the years I’ve added additional layers of complexity, in the name of balance and flavor.
It may seem like a lengthy recipe, but the prep work actually makes up the bulk of it. You can save yourself a bit of stress by breaking down (and even roasting) the butternut squash the night before. You can also grate the cheese ahead of time. The actual process of making the cheese sauce and assembling the casserole goes pretty quickly. Guten!
*** Note: For the cheese, I typically use 2 packages grated Gratin-Käse, 1 package Kerry Gold cheddar (the bright orange one that comes in slices), and 1 package Kerry Gold sharp cheddar (the white one that comes in a block). This is not my ideal cheese combi, but the one I opt for due to availability at my local supermarket and in the interest of keeping things affordable. If I were living in the US I would probably be a bit more discerning regarding which cheese I use.