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Wellness For The Family: Fall Produce Roundup

From summer into autumn, we’re starting to look into what kind of produce this fall harvest is bringing us.

Michelle Dunaway and Grace Derocha, a registered dietitian with , join us from Geers Farm with some recipes that’ll bring the best of all our fall flavors right to your table.

Butternut Squash Mac and Cheese:

Ingredients

  • 1 medium butternut squash (3-4 cups uncooked cubed)
  • 2 cups shell pasta or pasta of choice
  • 7oz low-fat milk or milk substitute
  • 1 cup shredded extra sharp cheddar cheese
  • 1 tbsp butter
  • salt and pepper to taste

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Cut the butternut squash in half lengthways. Scoop out the seeds and place the two halves of squash flesh side up on a baking tray. You can also use pre-cut cubed butternut squash. Bake in the oven for 30 minutes or until the squash is soft and has fully cooked through.
  3. Meanwhile cook the pasta according to the package instructions.
  4. Once the squash has cooked, spoon out the flesh straight into a blender or food processor. Add the milk, cheese and butter and process until all the ingredients have combined to a sauce consistency. If it seems too thick then add a little extra milk. Season with salt and pepper to taste.
  5. Drain the pasta and mix it with the butternut squash sauce. Serve immediately. Enjoy!

Option: Add cheeseburger mixture to make it a Butternut Squash Cheeseburger Mac and Cheese.

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