Butternut Squash Mac & Cheese Serves ~8 4 cups (generous) butternut squash, cubed and peeled 2 cups reduced sodium chicken broth 1 1/2 cups low fat milk 3 garlic cloves 1/4 cup plain 2% Greek yogurt 1 teaspoon salt 1/2 teaspoon black pepper 1 cup shredded Gruyere cheese 1 cup grated pecorino Romano cheese 1 cup grated White Cheddar cheese 1 box (1 lb) large elbow noodles, cooked al dente
Four-Cheese Butternut Squash Macaroni and Cheese - With four different reduced-fat cheeses, nutty butternut squash, and whole grain macaroni, this is a mac and cheese recipe you can feel good about. (Finally!)
Butternut Squash Pie adapted from David Lebovitz's Room for Dessert makes one 10-inch pie 2 pounds butternut squash (for about 2 cups pulp) 1 cup heavy cream 1/2 cup milk 4 eggs 3/4 cup light brown sugar, firmly packed 1 tsp ground ginger 1 tsp ground cinnamon 1/4 tsp ground cloves 1/4 tsp ground black pepper 1/4 tsp grated nutmeg pinch of salt 1/2 tsp vanilla extrct 1 tbsp brandy one 10-inch prebaked pie crust 1. Position the oven rack in the center of the oven and preheat to 400F. Line a ...