Update your traditional macaroni and cheese with butternut squash and scallops.
What You’ll Need:
1 box Annie’s Mac ‘N’ Cheese
2 tablespoons grated cheddar cheese
2/3 cup butternut squash
1/4 small onion, diced
2 cloves of garlic, diced
2 tablespoons extra virgin olive oil
4 tablespoons panko bread crumbs
1 teaspoon chopped chives, for garnish
What to Do:
Sauté onion and garlic in 1 tablespoon of olive oil.
Dice butternut squash and cook in boiling water for 8 minutes or until soft. Let cool before blending in a food processor with the sautéed onion and garlic.
Cook macaroni and cheese as per instructions on the packet. Stir in extra grated cheese and squash puree.
Beat the egg in a bowl. Place panko crumbs in a separate bowl. Dip the scallops first in beaten egg, then in panko crumbs. Roll them to make sure they’re well-coated.
In a clean non-stick pan, heat 1 tablespoon olive oil and pan fry the scallops on medium heat, turning to a different side after 1 minute, until they’re golden brown.
Place the scallops on the mac and cheese and serve!