Hi Friends! I'm the new girl in town over here at Perfectly Imperfect!
Some of you might know me from my Instagram, @thatswhatsheeats, but if not, let me take a few minutes to introduce myself and tell you why you'll be seeing more of me!
I'm Aubrey, and I'm a personal chef and healthy recipe developer here in Cleveland, OH! I run my life with healthy, affordable food, and cannot wait to share some good recipes with you! Over the last 4 years, I have lost 160 pounds, and have maintained that loss with healthy cooking and exercise! Joining the Perfectly Imperfect team was a "no-brainer" for me because I'm passionate about healthy, affordable eating, and my friends have dubbed me the leftover queen- I never let a leftover go un-transformed! Can't wait to hang out and help end the war on food waste! I'm excited to share new tips and tricks, and you can expect a new recipe from me every week, right here!
You can also find me weekly on the Perfectly Imperfect Instagram doing some live cooking and sharing some ideas for the goodies in your weekly box! Think of me as your personal chef! Anyone else hungry!? Let's get started, shall we!?
I am such a huge fan of Mac & Cheese, and this roasted butternut squash sauce makes any noodle look like it's covered in a super cheesy-goey sauce, but it's really just blended veggies! You can keep this recipe entirely vegan, or you can sprinkle the top with parmesan, it's completely up to you! This recipe comes together with just a few pantry ingredients, and is loved by adults and children!
Roasted Butternut Squash Pasta Bake
1 butternut squash, cut in half
1 white onion, peeled and quartered
1 clove of garlic, skin still on
1 tablespoon olive oil
1/4 teaspoon red chili flake
1 cup veggie or chicken stock
1 lb pasta (I used a whole wheat penne)
1/2 cup panko bread crumbs
2 tablespoons chopped fresh basil
salt & pepper to taste.
Start by preheating your oven to 400. Lay halved squash, quartered onion, and garlic clove on a sheet pan, drizzle with olive oil, and a sprinkle of salt and pepper, and roast for 35 minutes, or until squash is soft. While veggies roast, cook pasta according to box instructions, and drain. When Squash is done, pull pan from the oven and allow to cool for 10 minutes.
Once squash is cool enough to touch, scoop out seeds and discard. Peel the garlic clove. Scoop the remaining squash into a blender, adding the quartered onions, peeled garlic clove, veggie stock, chili flake, and a pinch of salt and pepper. Blend on high until sauce is creamy and smooth!
Pour sauce over pasta and combine. Add pasta to an oven-safe baking dish, and top with panko and fresh basil. Bake at 400 for 10-15 minutes, or until the bread crumbs are a golden brown color!
Serve as is, or serve with grilled chicken and a side salad! Enjoy!