A Thanksgiving Smorgasbord

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Thanksgiving is only a few days away, and I cannot wait! As promised I have one more fabulous side dish suggestion (I saved the best for last!) and some of my favorite Thanksgiving recipes.

Let’s start with my last side dish suggestion: Butternut Squash Mac & Cheese. Oh, this stuff is good. So, so, so, delicious! Even if you consider yourself to be not much of a squash-eating person, you will probably find this mac & cheese dish delicious. If you don’t have room on your Thanksgiving table for this dish, I strongly suggest making room for it in the near future.

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Butternut Squash Mac & Cheese

Slightly adapted from Cooking Light Magazine (Click here for original recipe)

Ingredients

  • 2 lb Butternut Squash, peeled and cut into cubes
  • 1 1/4 c chicken broth
  • 1 1/2 c fat-free milk
  • 2 cloves of garlic
  • 2 tbsp plain non-fat greek yogurt
  • 1 tsp salt
  • 1/2 tsp pepper
  • 5 oz (1 1/4 c) smoked Gouda cheese, grated*
  • 1 c Pecorino Romano cheese, grated
  • 1/4 c Parmigiano-Reggiano cheese, grated
  • 1 lb pasta, uncooked (I suggest cavatappi, rotini, or small shells)
  • 1/2 c breadcrumbs
  • cooking spray

*A note on ingredients; please feel free to substitute in any kind of cheese you enjoy, but I strongly suggest you use smoked Gouda for this recipe because it really gives the dish a great flavor. Trust me.

Directions:

Preheat your oven to 375 degrees. In a large saucepan combine the squash, chicken broth, milk, and garlic and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 25 minutes (the squash should be sort of soft and easily stabbed with a fork).

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When the squash has 10 minutes of cooking time remaining, in a separate pot, bring enough water to boil to cook the pasta. Once the water is boiling cook the pasta according to the instructions on the packaging.

When the squash is done cooking remove from heat and pour into a blender or food processor with the salt, pepper, and Greek yogurt. If you are not able to run your equipment without allowing steam to escape (and not getting hot squash everywhere), allow the mixture to cool slightly. Blend the squash until smooth. Pour into a mixing bowl and add the grated cheese. Stir to combine.

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Drain the pasta from the water, when done cooking and combine the drained pasta into the mixing bowl.

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Spray a 9×13 baking pan or a jelly roll pan with cooking spray. Spread the macaroni mixture onto the pan and top with breadcrumbs. Bake for 25 minutes or until it bubbles slightly.

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This delicious mac & cheese can easily be made ahead of time and warmed in the oven before serving. It is so fabulous, seriously, you should probably just make it now.

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Hungry for more? Here is a round up of a few more mouth-watering suggestions for your Thanksgiving dinner;

I hope everyone has a fun and delicious Thanksgiving!


print2

Butternut Squash Mac & Cheese

Slightly adapted from Cooking Light Magazine

Ingredients

  • 2 lb butternut Squash, peeled and cut into cubes
  • 1 1/4 c chicken broth
  • 1 1/2 c fat-free milk
  • 2 cloves of garlic
  • 2 tbsp plain non-fat greek yogurt
  • 1 tsp salt
  • 1/2 tsp pepper
  • 5 oz (1 1/4 c) smoked Gouda cheese, grated
  • 1 c Pecorino Romano cheese, grated
  • 1/4 c Parmigiano-Reggiano cheese, grated
  • 1 lb pasta, uncooked (I suggest cavatappi, rotini, or small shells)
  • 1/2 c breadcrumbs
  • cooking spray

Directions:

Preheat your oven to 375 degrees. In a large saucepan combine the squash, chicken broth, milk, and garlic and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 25 minutes (the squash should be sort of soft and easily stabbed with a fork).

When the squash is cooking, in a separate pot, bring enough water to boil to cook the pasta. Once the water is boiling cook the pasta according to the instructions on the packaging.

When the squash is done cooking remove from heat and pour into a blender or food processor with the salt, pepper, and Greek yogurt. If you are not able to run your equipment without allowing steam to escape (and not getting hot squash everywhere), allow the mixture to cool slightly.

Blend the squash until smooth. Pour into a mixing bowl and add the grated cheese. Stir to combine.

Drain the pasta from the water, when done cooking and combine the drained pasta into the mixing bowl.

Spray a 9×13 baking pan or a jelly roll pan with cooking spray. Spread the macaroni mixture onto the pan and top with breadcrumbs. Bake for 25 minutes or until it bubbles slightly.

 

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