Dear Jenny, I love you giiiirl

This post might have the most accurate title to date. My friend/fellow foodie/girl on a mission shared the most delectable, finger-lickin-good recipe with me, and I am forever in her debt.

Last night, Tim and I made Vegan Butternut Squash Mac'n Cheese. Blew.My.Mind.

Not only was it super easy to make [so much easier than I originally anticipated] but it was seriously magical. I believe that the Author/Bloggess of Oh She Glows is an actual wizard.

In the original recipe, she shows you how to prepare a butternut squash for roasting. She does mention that you can use canned squash [or pumpkin!] if you're pinched for time. To my amazement, the grocery store had some fresh-cut butternut squash in the produce section. LOVE THAT. Obviously, I opted to use those little squashy morsels. It cut the prep time down quite a bit. Who doesn't love that?! Don't even try to tell me you don't. Liar.

The "cheese" sauce is so, so cheesy and delicious...you won't even believe it. In fact, I guarantee you'll taste it and say "Shut UP! Seriously, stop it. SO, so good." Then you'll lick the bowl, the spoon, and possibly the counter. As a side-note, the cheese sauce calls for Dijon mustard. This seems simple enough, but there are like 5 different kinds of Dijon mustard. I got a little nervous about which one to buy: the one made with white wine, the one made specifically with chardonnay, or the "old fashioned" kind with the actual mustard seeds in it. I opted for the one with chardonnay because the ingredient list was only 5 ingredients long, and I knew [and could pronounce] every ingredient. When in doubt, check it out [the label, I mean]. 

The recipe might seem daunting at first, but it's really very easy if you break it down in steps. First, get your butternut squash roasting. Then start boiling the water for your pasta. Once you get those under way, you get serious with your new love: the cheesy delight/sauce. The sauce takes about 8 minutes total so I'd wait until you get your pasta going and the butternut squash is about ready to come out of the oven. When the sauce is ready and the squash is done, you throw them into a blender/food processor and process under smooth and creamy. Voila! Cheesy, buttery heaven.

You take that cheesy delight and pour it over the cooked pasta [feel free to add any extra veggies like kale, broccoli, etc]. Then shove it in your face. And smile.