In the process of deepening your practice, you find that there are endless ways to live your yoga everyday. The art of yoga can be found in so many unique places other than barefoot on your mat-- one of them being in the kitchen. Enriching your practice starts with your mind, connects with your soul and ends with your body. With that said, we love discovering yummy recipes to fuel a healthy and happy lifestyle.

As the leaves start to fall and the weather starts to cool, it is second-nature to bundle up in chunky knits and indulge in to-die-for comfort foods. One of our favorite things about autumn (besides yoga pants and oversized sweaters) is fall harvest-- pumpkin, spice and everything nice. If you love fall foods as much as we do, we dare you to try this butternut squash mac and cheese recipe from Accordingtoelle.com (no tricks, all treats). 

 Ingredients

• 4 cups butternut squash, cubed and peeled
• 2 cups reduced-sodium chicken broth
• 1 1/2 cups low-fat milk
• 1 teaspoon salt
• 1 1/2 teaspoons dry mustard
• 1/2 teaspoon black pepper
• 1 cup shredded Gruyere cheese
• 1 cup grated pecorino Romano cheese
• 1 cup grated White Cheddar cheese
• 1, 16-ounce box elbow noodles or shells, cooked al dente

*Visit www.accordingtoelle.com for the full recipe

This recipe was reprinted with permission from the Accordingtoelle.com blog.