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Butternut Squash Mac n Cheese
Mac n Cheese is a comfort food classic but allow us to dress up your mac n cheese with a winter favorite, butternut squash! The butternut squash and the blend of cheeses in this dish really make for a unique mac n cheese experience!
Ingredients
- 8 ounces Elbow pasta
- 2 teaspoons olive oil
- 1 1/2 cups butternut squash fresh, cubed
- 1/2 Tablespoon butter unsalted
- 1 Tabblespoon olive oil
- 3 Tablespoons flour
- 3/4 cup Milk 1%
- 1/2 cup reduced fat Mozzarella Cheese, shredded
- 1/4 cup reduced fat cheddar cheese
- 1/4 cup Asiago Cheese
- 1/4 teaspoon salt
- 1 teaspoon pepper
Servings: 1/4 cup servings
Units:
Instructions
- Wash your hands and workspace
- Bring a stockpot of water to boil. Cook pasta according to the package
- Cut your butternut squash into 1-inch pieces.
- In a separate saucepan, add your 2 teaspoons olive oil on medium heat. Add butternut squash into the pan and cover. Cook for about 5 minutes or until it is tender with a fork.
- Pour squash into a blender and puree
- In a saucepan, add your butter and 1 Tablespoon olive oil and melt. Once melted add in your flour and whisk continually, add your milk slowly to prevent clumping.
- Add your cheeses, butternut puree, and spices and mix well. Incorporate pasta elbows.
- Pour into a 9x9 glass pan and cook at 350*F for 20 minutes
Recipe Notes
Butternut Squash Soup
Warm up the holiday season with a sweet, spicy, veggie-packed soup that is sure to be a crowd-pleaser. Butternut Squash Soup will be your family’s new favorite recipe!
Ingredients
- 1 4 pound butternut squash rind and seeds removed, cubed
- 2 cups red bell pepper remove seeds and chop into wedges
- 2 cups sweet potatoes peeled peeled, chopped into cubes
- 2 cups carrots peeled and chopped
- 1 tablespoons oil
- 2 teaspoon pepper
- 1 Tablespoon butter
- 1 cup onion peeled and chopped
- 2 Tablespoons garlic
- 2 stalks stalks celery
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne (optional)
- 1 Tablespoon Italian seasoning
- 4 cups vegetable broth fat free, low sodium
- 1 cup Plain non-fat Greek Yogurt
Servings: 1.5 cup servings
Units:
Instructions
- Wash hands and sanitize preparation surfaces.
- Preheat oven to 400º.
- Prepare the vegetables as directed.
- On a large sheet pan add the butternut squash, bell pepper, sweet potatoes, and carrots. Mix vegetables, olive oil, and pepper. Roast in the oven for 30 minutes.
- In a large pot, melt butter.
- Once the butter is melted add onion, garlic, and celery. Cook until translucent.
- Add cumin, Italian seasoning, and cayenne, and cook another minute.
- Add the roasted vegetables and vegetable stock. Simmer for 15 minutes.
- Blend soup with an immersion blender until creamy. Add Greek yogurt and simmer for 10 minutes.
Recipe Notes
Southern Roasted Vegetable Pasta
Try this twist on a classic pasta salad! Packed with healthy veggies and filling whole wheat pasta, have this pasta for your meal or a side dish!
https://youtu.be/JLMTHyLFcBY
Ingredients
- 1 medium yellow squash
- 1 medium zucchini
- 1 large red onion thinly sliced
- 4 tablespoons extra virgin olive oil divided
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup fresh basil chopped
- 2 cloves garlic minced
- 12 ounces whole wheat pasta
Servings:
Units:
Instructions
- Wash your hands and clean your preparation area.
- Cook the pasta according to package directions, minus added salt.
- Preheat oven to 450 degrees.
- Wash all vegetables and garlic before chopping.
- In a medium bowl, toss squash, zucchini, bell pepper and onion with half of oil (2 tablespoons) in a large roasting pan or a large baking sheet with sides.
- Season with salt and pepper.
- Place the vegetables in a preheated oven. Stir the vegetables every 5 minutes, until tender and browned for about 10 to 20 minutes.
- Meanwhile, combine basil, garlic and remaining oil (2 tablespoons) in a large bowl.
- Combine pasta, vegetables and dressing in a large bowl; serve warm.
Recipe Notes
Green Bean and Squash Salad
Add some “Spring” to your meal with this fresh and crispy salad. This is a great recipe for a barbeque side, grilled fish, or even brunch.
https://youtu.be/v3ly4ilnBE0
Ingredients
Salad
- 2 cup fresh green beans trimmed and cut in to bite size pieces
- 2 cup yellow squash sliced and chopped
- 1/2 pint grape tomatoes
- 3/4 cup red onion finely sliced
- 1/4 cup reduced fat feta cheese crumbled
Dressing
- 2 Tbsp olive oil
- 1/4 cup lime juice fresh squeezed
- 1/4 cup fresh basil washed and chopped
- 1 tsp salt
- 1/4 tsp pepper
Servings:
Units:
Instructions
- Make sure your cooking area, utensils, and hands are clean.
- Clean, slice and chop vegetables and place in a large bow. Add tomatoes then feta cheese to bowl.
- Mix olive oil, lime juice, basil, and spices in a small bowl.
- Pour over vegetables and mix well. Chill in fridge for 30 minutes before serving.
Recipe Notes
