You know, before we get into full-on Christmas madness, let's take a break. Let's pause to enjoy a nice light bowl of–oh wait, I'm talking about mac and cheese today.
To be fair, there's an entire butternut squash in here, cleverly blended into the sauce to make it creamy without a ton of butter and heavy cream, which I guess technically makes this mac "lighter." Not that I care, honestly. I wanted mac and cheese and I happened to have several butternut squash for my CSA that needed to be used much sooner than later.
Honestly, the beginning of 2013 kind of kicked my ass. There was a New Year's self injury incident, I lost my friend's necklace, and followed that by starting classes on the 2nd, then getting miserably sick, proceeding to desperately scramble to catch up with physio, and apparently I thought it was a good idea to sign up for extracurriculars rather than using that time to bake cookies.
What I haven't been doing is spending much time in the kitchen. This is the first thing I've properly cooked in about a week. Fittingly, it's a really simple dish, perfect for getting back in the groove. Gnocchi and spinach, topped with brown butter and pine nuts and a little parmesan. I think it took about 15 minutes to make this, and that's including boiling water. It tastes pretty much exactly like you'd expect: chewy pillows of potato with the nuttiness of browned butter.