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
- Preheat the oven to 400 degrees F.
- 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.
- Meanwhile cook the pasta according to the package instructions.
- 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.
- 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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