Monday, September 2, 2013

Butternut Squash Mac And Cheese


30 Delicious Things To Cook In September

Cool enough to turn on the oven, but still warm enough for ice cream. September, you’re the best.
WHAT’S IN SEASON:
(This will vary depending on time of the month and where you live)
Apples
Arugula
Beans
Beets
Corn
Cucumbers
Eggplant
Fennel
Figs
Grapes
Mangoes
Melons
Okra
Pears
Peppers
Plums
Pumpkins
Raspberries
Shallots
Sorrel
Summer squash
Tomatoes
Watercress
Watermelon
Winter squash

1. Roasted Beet and Citrus Salad with Mustard Vinaigrette

Roasted Beet and Citrus Salad with Mustard Vinaigrette
Recipe here.

2. Peanut Butter Cup S’moreo Bars

Peanut Butter Cup S'moreo Bars
And, the s’moreo is born. Recipe here.

3. Parmesan Heirloom Cherry Tomatoes

Parmesan Heirloom Cherry Tomatoes
I’m on board with anything that involves baked parmesan. Recipe here.

4. Steak Tacos with Cherry Chipotle Salsa

Steak Tacos with Cherry Chipotle Salsa
Recipe here.

5. Cornmeal Crepes with Figs and Pears

Cornmeal Crepes with Figs and Pears
A reason to wake up in time for breakfast. Recipe here.

6. Zucchini and Chickpea Tagine

Zucchini and Chickpea Tagine
Recipe here.

7. Brownie Pie

Brownie Pie
The hybrid dessert craze is in full swing, and I’m okay with it. Recipe here.

8. Deep Dish Roasted Vegetable Pizza

Deep Dish Roasted Vegetable Pizza
Best thing about September? Eggplants and tomatoes still abound, and bikini season is a whole nine months away. Recipe here.

9. Yogurt-Marinated Lamb Skewers

Yogurt-Marinated Lamb Skewers
The perfect way to close out grilling season. Recipe here.

10. Peanut Butter and Jelly Popcorn

Peanut Butter and Jelly Popcorn
The easiest, most delicious thing you’ve never made. Recipe here.

11. End of Summer Ratatouille

End of Summer Ratatouille
Photo by Izy Hossak / buzzfeed.com
The easiest ratatouille you will ever make. Recipe here.

12. Honey Apple Cake

Honey Apple Cake
Whether you celebrate Rosh Hashanah or not, this cake is unbeatable in its simplicity. Recipe here.

13. Fig and Bourbon Fizz

Fig and Bourbon Fizz
Recipe here.

14. Pork and Plums

Pork and Plums
Single pan cooking doesn’t get much prettier than this. Recipe here.

15. Feta Cheese, Arugula, and Poached Egg Open Sandwich

Feta Cheese, Arugula, and Poached Egg Open Sandwich
Recipe here.

16. Concord Grape Jam

Concord Grape Jam
No shame in making a PB&J the old-fashioned way. Recipe here.

17. Butternut Squash Mac and Cheese

Butternut Squash Mac and CheeseHealthier than the regular kind?

Ingredients:
 
12 ounces dried rigatoni 
1 1/2 pounds butternut squash, peeled, seeded and cut into chunks (3 1/2 cups)  
2 3/4 cups milk 
1/4 cup all-purpose flour  
8 ounces smoked Gruyere cheese, shredded (2 cups) 
8 slices bacon  
2 small sweet onions, cut into chunks
3 ounces sourdough bread  
2 tablespoons butter, melted 
fresh flat-leaf Italian parsley
 
Directions:
 
1. Preheat the oven to 425 degrees F. Lightly butter a 3-quart au gratin or baking dish; set aside. Cook pasta according to package directions. Drain; transfer to a large bowl.
2. Meanwhile, in a large saucepan combine the squash and 2 1/2 cups of the milk over medium-high heat. Bring to boiling; reduce heat to medium, and simmer until the squash is tender when pierced with a fork, 18 to 20 minutes. Stir together remaining 1/4 cup milk and flour; stir into squash mixture. Bring to boiling; cook until thickened, 2 to 3 minutes. Stir in 1 1/2 cups of the Gruyere until melted; keep warm.
3. Meanwhile, in a very large skillet cook bacon until crisp; drain on paper towels. Crumble; set aside. Pour off all but 2 tablespoons bacon drippings. Return skillet to the heat.
4. Add onions to skillet; cover and cook over low heat 10 minutes, stirring occasionally. Uncover and increase heat to high. Cook 4 to 6 minutes more, stirring, until onions are golden.
5. Add squash-cheese mixture, onions, and bacon to the bowl with the pasta. Toss well to combine, then transfer to prepared baking dish.
6. Place bread in a food processor and pulse with two or three on/off turns to form large coarse crumbs (you should have about 2 cups). Transfer to a small bowl; mix with melted butter. Sprinkle remaining Gruyere and the bread crumbs over pasta mixture. over Bake until top is browned, about 14 to 15 minutes. Cool 5 minutes. Sprinkle with parsley. Makes 6 to 8 servings.
 
Source:  IowaGirlEats.com

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