Butternut Squash Mac and Cheese

This came from the Rachel Ray show. She said it tastes is just like mac and cheese. It doesn't but we love it. It has become a favorite in our house. FYI: It makes a pretty big dish. I usually cook half and freeze half.

1 butternut squash (about 3 lbs)
1 Tbsp olive oil
salt and pepper to taste
1 box bowtie pasta
2 Tbsp butter
2 Tbsp flour
2 c milk
pinch nutmeg and cinnamon
5-6 sage leaves (or ground sage to your likely)
1 c cheddar cheese
1 c parmigiano-reggiano (I just used paremsan)
handful almonds (optional)

Preheat the over to 400. Cut squash in half and scoop out seeds. Drizzle halves with oil. Place cut side down on baking sheet and cook until tender (about an hour). Let cool. Scoop squash and puree. ***This is the worst part of this recipe for me.

Cook pasta as directed on box. Heat butter in large skillet or pan. Once melted add flour and cook for 1 minute. Whisk in milk. Cook until bubbles form and thickens (2-3 minutes). Add squash and seasonings. Put everything into a basking dish. Top with cheeses and almonds. Bake until cheese is brown (about 15 minutes).

Ratatouille

Rachael Ray made this on her show today.  It is supposedly just like the one on the movie Ratatouille.

• 2 tablespoons EVOO – Extra Virgin Olive Oil, plus additional for drizzling
• 1 medium onion, chopped
• 3 to 4 cloves garlic, finely chopped or grated
• 2 jarred whole roasted red peppers, chopped
• 1 small (8-ounce) can tomato sauce
• Salt and ground black pepper
• 2 small yellow squash, thinly sliced
• 2 small green squash, thinly sliced
• 2 small eggplant, thinly sliced
• 2 to 3 small Yukon Gold potatoes or a handful of baby Yukon gold potatoes, thinly sliced
• 3 to 4 sprigs thyme, leaves removed

Preheat oven to 425ºF.

Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the onion, garlic and roasted peppers to the pan and cook until the onions begin to get tender, 4-5 minutes.

Set up a food processor or blender and add the contents of the pan to the machine. Add in the tomato sauce and puree everything up (it should be about the consistency of thin tomato sauce). Season with salt and pepper and pour it out into the bottom of a casserole dish or sauté pan.

Swirl your dish around so that the bottom is evenly coated with sauce then arrange your veggies on top in a spiral pattern, alternating each veggie type, until you've filled the pan (like he did in the movie!).

Sprinkle the thyme leaves over the top along with some salt, pepper, and a drizzle of EVOO. Cut a piece of parchment paper into a round the size of the pan (if you're not feeling artsy-craftsy, you can also use a square sheet of paper: Cut four slits in from the corners towards the center of the sheet – this will lay over the top of the dish just fine too). Lay it over the top and place the whole pan into the oven. Bake the ratatouille until the veggies are tender, about 45 minutes.

Serve the ratatouille with some crusty bread alongside.

knife will work just fine.

Southwestern Stuffed Acorn Squash

This one does take a while, mainly because you have to wait for the squash to cook first. It also makes enough for 6 people, but you can half the stuffing recipe and just buy 1 slightly larger acorn squash and it easily becomes a meal for 2.

3 acorn squash (3/4-1 pound each)

5 ounces bulk turkey sausage 

1 small onion, chopped

1/2 medium red bell pepper, chopped 

1 clove garlic, minced

1 tablespoon chili powder

1 teaspoon ground cumin

2 cups chopped cherry tomatoes

1 15-ounce can black beans, rinsed 

1/2 teaspoon salt

Several dashes hot red pepper sauce, to taste

1 cup shredded Swiss cheese

1. Preheat oven to 375°F. Lightly coat a large baking sheet with cooking spray.

2. Cut squash in half horizontally. Scoop out and discard seeds. Place the squash cut-side down on the prepared baking sheet. Bake until tender, about 45 minutes.

3. Meanwhile, lightly coat a large skillet with cooking spray; heat over medium heat. Add turkey sausage and cook, stirring and breaking up with a wooden spoon, until lightly browned, 3 to 5 minutes. Add onion and bell pepper; cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic, chili powder and cumin; cook for 30 seconds. Stir in tomatoes, beans, salt and hot sauce, scraping up any browned bits. Cover, reduce heat, and simmer until the tomatoes are broken down, 10 to 12 minutes.
4. When the squash are tender, reduce oven temperature to 325°. Fill the squash halves with the turkey mixture. Top with cheese. Place on the baking sheet and bake until the filling is heated through and the cheese is melted, 8 to 10 minutes.

Squash Casserole

2 large squash(the green ones)
1c parmesan
1c mayo or miracle whip
1sm onion diced or sliced(depending on if you want big pieces or little)
1 green bell pepper(diced or sliced)
2 eggs, whipped
S&P to taste




1. Slice squash(my hubby actually prefers big chunks, but original recipe is for thin slices), place in pan, cover with water, cook till squishy
2. drain cooked squash in colander place in bowl
3. add all the rest of the ingredients and mix well
4. Spray casserole dish and pour mixture in
5. Cook at 350 degrees for 45minutes or until golden brown on top and mixture is set throughout

This recipe is originally from Mamma Mills and has actually won honorable mention in the Kraft summer recipe contest a few years back. :)