02 April 2010
dinner for breakfast ~ butternut squash mac & cheese
Most people know of the concept of eating breakfast for dinner. Who doesn't love a stack of pancakes in the PM, or a plate of piping hot waffles with craters of maple syrup. Don't forget the eggs and bacon!
Well, I like to reverse that concept and eat dinner for breakfast. Think of a plate of enchiladas with a poached egg on top, or the new concept of breakfast pizza that Jamie Oliver would probably not approve of (except that this version has eggs on top). So when I made Butternut Squash Macaroni and Cheese for dinner one night, I knew I really made it so I could have leftovers for breakfast.
This recipe features the traditional bechamel-type of white sauce with the addition of cheese whisked in. But what drew me in to this recipe in particular was the pureed butternut squash that is also in the sauce, giving it a unique taste that compliments the cheesiness. The squash, being the same orange hue as cheddar cheese, blends right in to create a creamy emulsion that's almost undetectable.
For breakfast, when I reheat pasta dishes I serve out my portion and sprinkle with some water. This helps separate the noodles, which tend to cling together once refrigerated. While this heats up, I simply poach an egg or two and plop it on top with extra salt, pepper, and finely chopped parsley.
That's all there is to it, and it makes a very tasty breakfast. Don't forget your coffee, or tea. Don't have a teapot? Head on over to the Bodum Tea Press Giveaway, why don't you, and don't forget your clean cup!