Butternut Squash Mac and Cheese

YIELDS: 8 serving(s)

• PREP TIME: 

  15 mins

  COOK TIME: 

  4 hrs

  TOTAL TIME: 

  4 hrs 15 mins

  Ingredients

  • 1 lb. 

    Diced Butternut Squash, Peeled And Seeded

  • 5 

    leaves Fresh Sage, Minced

  • 2 tsp. 

    Fresh Thyme Leaves

  • 1 

    Small Onion, Chopped

  • 3 

    cloves Garlic, Chopped

  • 1/2 c. 

    Vegetable Stock

  • 1 lb. 

    Dry Elbow Macaroni, Cooked According To Package Directions

  • 1 tbsp. 

    Salt

  • 8 oz. 

    weight Shredded Cheddar

  • 4 oz. 

    weight Cream Cheese

  • 
    
  • Directions

  • Place butternut squash, sage, thyme, onion, garlic and vegetable stock in the slow cooker. Cover and cook on high for 4 hours, or low for 8 hours. Use an immersion blender or regular blender and puree the vegetables.
    
    Make sure the slow cooker is set to warm. Add puree, pasta, salt, and cheeses to the slow cooker. Stir until well combined and cheeses have melted. Season with salt to taste and serve.

Roasted Vegetables

1 small butternut squash, cubed
 2 red bell peppers, seeded and diced
 1 sweet potato, peeled and cubed
 3 Yukon Gold potatoes, cubed
 1 red onion, quartered
 1 tablespoon chopped fresh thyme
 2 tablespoons chopped fresh rosemary
 1/4 cup olive oil
 2 tablespoons balsamic vinegar
 salt and freshly ground black pepper

Directions

1. Preheat oven to 475 degrees F (245 degrees C).
2. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

butternut squash & caramelized onion flatbread

This looks amazing!!!

http://ohmyveggies.com/recipe-butternut-squash-caramelized-onion-flatbread/

Butternut Squash Orange Bake

1 large butternut squash (about 2 pounds)
1/4 cup (1/2 stick) butter
1/2 cup orange juice
1/4 cup firmly packed light brown sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
Orange marmalade

1. Peel and halve the squash, discard the seeds, and cut into chunks. Place the chunks in a large saucepan with enough salted water to cover, bring to a boil, reduce the heat to moderate, cover, and cook till fork tender, about 20 minutes.

2. Preheat the oven to 350 degrees. Butter a 2-quart casserole and set aside.

3. Drain the squash, place in a large mixing bowl, and mash well with a potato masher till smooth. Add the butter and mix well until melted. Add the orange juice, brown sugar, salt, cinnamon, ginger, and coves and mix well.

4. Scrape the mixture into the prepared casserole, spread a thin layer of marmalade over the top, and bake till nicely glazed, about 30 minutes.

Make 6 servings

Chicken, Squash, and Blood Orange Casserole

2 tablespoons vegetable oil
4 medium-size chicken legs (about 2 1/2 pounds) thighs and drumsticks separated
1 medium-size butternut squash (about 1 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch chunks
2 garlic cloves, minced
1/2 teaspoon dried, rosemary, crumbled
Salt and black pepper to taste
2 blood oranges, peeled, white pith removed, sectioned and juices retained
1 cup dry white wine
3 tablespoons firmly packed light brown sugar

1. Preheat the oven to 350 degrees. Grease a 2 1/2-quart casserole and set aside.

2. In a large heavy skillet, heat the oil over moderate heat, brown the chicken pieces on all sides, and arrange in the prepared casserole.

3. Add the squash, garlic, and rosemary to the skillet, season with salt and pepper, stir about 5 minutes, then layer over the chicken. Arrange the orange sections over the top, add the wine, sprinkle the top evenly with the brown sugar, cover, and bake till the chicken is tender, about 1 hour.

Makes 4 to 6 servings.