Disclosure: I got this product as part of an advertorial.
I’ve always loved La Tortilla Factory’s handmade-style corn tortillas for tacos (like black bean tacos, chili tacos, chicken tinga tacos, steak tacos, tuna tacos), so when they sent me a different product to review, I was excited to try something else from the line. Since they sent me low carb, high fiber tortillas in the larger size, I wanted to venture away from my taco comfort zone and try something new. And so butternut squash enchiladas were born. Continue reading
The cold weather means it’s winter squash season, as you know. And everyone knows those are the best types of squash. I recently got my hands on an acorn and a butternut variety and didn’t know what to do with them. Soup? Roasted? Boring!
After a long brainstorm, I thought to make macaroni and cheese:
Originally, I wanted to make risotto, but then I realized that I’d have to go shopping, and I really didn’t want to go to the supermarket, so I had to pick something that I could make with whatever I already had in the kitchen. Then pizza came to mind (I always have mini pizza doughs in the fridge), but I wasn’t feeling it. That’s when I thought of mac & cheese; I’ve read about camouflaging cauliflower in it to trick kids into eating more healthily, so why not put squash in it? I wasn’t trying to make it healthier, just different, but I went with it, and my little experiment was a big success!