Try a classic- only jazzed up and in season! Delicious Butternut Squash Macaroni and Cheese
Butternut Squash Macaroni and Cheese
Serves | 4 |
Prep time | 5 minutes |
Cook time | 25 minutes |
Total time | 30 minutes |
Dietary | Vegetarian |
Meal type | Main Dish |
Misc | Child Friendly, Freezable, Pre-preparable, Serve Hot |
From book | Deceptively Delicious |
Ingredients
- 1 1/2 cup whole wheat elbow macaroni
- 1 tablespoon extra virgin olive oil
- 1 tablespoon all purpose flour
- 1/2 cup nonfat milk
- 1/2 cup butternut squash puree (or cauliflower puree)
- 1 1/2 cup low fat Cheddar cheese (shredded)
- 4oz lowfat or nonfat cream cheese
- 1/2 teaspoon salt
- 1/8 teaspoon paprika
- 1/8 teaspoon black pepper
Note
A classic comfort food, jazzed up with butternut squash- healthier and even more delicious!
Directions
Step 1 | |
Cook pasta according to directions. Drain. | |
Step 2 | |
Coat a large saucepan with cooking spray. Over medium heat, add oil, then flour, and cook, stirring contantly, until think paste, about 1 to 2 minutes. | |
Step 3 | |
Add milk, stir occasionally until mix begins to thicken, about 3 to 4 minutes. Add vegetable puree, Cheddar cheese, cream cheese, and seasonings. Stir until cheese is melted and sauce is smooth. Stir macaroni into sauce and enjoy! |
Caramelized Onion and Cauliflower Soup
Caramelized Cauliflower and Onion Soup
Serves | 4 |
Prep time | 15 minutes |
Cook time | 30 minutes |
Total time | 45 minutes |
Dietary | Diabetic, Gluten Free, Vegan, Vegetarian |
Meal type | Side Dish, Soup |
Misc | Serve Hot |
By author | Rachael Ray |
Nutritional Information per serving:
Calories 120; Fat 4g (Sat 0.5g); Carbohydrates 18g; Sodium 240 mg; Protein 6g; Cholesterol 0mg; Fiber 6g
Food groups per serving:
2 vegetable, ½ meat, 1 fat
Carb choice: 1
Ingredients
- 3 tablespoons extra virgin olive oil, plus additional for drizzling
- 1 Large onion (roughly chopped)
- 1 Large head of cauliflower (chopped into small bits)
- 2 ribs celery
- 3 cloves garlic (chopped or grated)
- 5 sprigs fresh thyme (leaves removed and roughly chopped)
- salt
- black pepper
- 6 cups Pacific Brand low sodium chicken broth (or vegetable broth)
- 1 fresh bay leaf
Directions
Step 1 | |
Place a large soup pot over medium-high heat with the EVOO. Once the EVOO is hot, add the onion and cook until it begins to caramelize. Add the cauliflower and celery and cook, stirring frequently, for 8-10 minutes, until the veggies are nice and brown. Add the garlic, thyme, and some salt and freshly ground black pepper and continue to cook for 2-3 minutes. Add about 1 cup of the chicken stock and scrape up any brown bits on the bottom of the pot. Remove the pot from the heat and, working in batches, transfer to a food processor. Puree until completely smooth, adding a little splash of stock to moisten the mixture if necessary. Once the cauliflower is nice and smooth, transfer the puree back to the soup pot and add enough chicken stock to achieve a thick soup consistency, anywhere from 3-5 cups. Turn the heat back to medium-high, add the bay leaf and bring up to a bubble. Simmer for 5-10 minutes. |