Butternut Mac and Cheese

A sweet healthy spin on the classic Mac and Cheese! Butternut Squash creates a smooth creamy pasta sauce base that is out of this world and the perfect amount of shredded mozzarella for ooey gooey cheesiness!

A sweet healthy spin on the classic Mac and Cheese! Butternut Squash creates a smooth creamy pasta sauce base that is out of this world and the perfect amount of shredded mozzarella for ooey gooey cheesiness!

  • Servings: 6
  • Difficulty: Easy
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Ingredients

1 Small Butternut Squash

1 Sound Shell Pasta

2 Tablespoons Unsalted Butter

1 Small Sweet Onion, Diced

2 Garlic Cloves, Minced

2 tablespoons Minced Fresh Sage, Plus More For Garnish

1 Teaspoon Chili Powder

1½ Cups Vegetable Or Chicken Broth

2 Cups Shredded Mozzarella Cheese

Salt, To Taste

Pepper, To Taste

Directions

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper. 
  2. Trim the ends off the butternut and slice in half lengthwise. Place cut side down on the prepared baking sheet and roast until very fork-tender, about 40 minutes, depending on the size of your squash. To cut back on time, you can peel and dice the butternut and roast for 20-25 minutes. 
  3. Bring a large pot of salted water to a boil for the pasta. Cook according to package instructions, then drain and return to the pot, off of the heat. Drizzle with olive oil to prevent sticking. 
  4. Remove the squash from the oven. Scrape off and discard the skin. If you do not have an immersion blender, transfer the cooked squash to a blender or food processor and blend until smooth.  
  5. In a large saucepan, melt the butter over medium heat. Add the onion and sauté for 3 minutes, until softened. Add the garlic and sage and cook for another minute, until fragrant. 
  6. Stir in the cooked butternut, chili powder, broth, and 1 teaspoon salt, scraping up any browned bits off the bottom of the pot. Turn off the heat and use an immersion blender to purée the squash totally smooth. 
  7. Return the pot to the heat and bring to a simmer, stirring frequently. Turn off the heat and add the cheese in three additions, stirring well between each and allowing the cheese to melt fully. Season to taste with salt, pepper, and more chili powder if you like. 
  8. Fold in the cooked pasta and garnish with sage to serve. 

Butternut & Quinoa Soup

Comfort in a bowl! Delicious butternut is complemented alongside quinoa, flavorful herbs and veggies to create a wonderful hearty soup! This soup is packed with healthy benefits and is great for a cold winter’s day!

Comfort in a bowl! Delicious butternut is complemented alongside quinoa, flavorful herbs and veggies to create a wonderful hearty soup! This soup is packed with healthy benefits and is great for a cold winter’s day!

Butternut Squash Pasta with Fried Sage

Dinner is served! Creamy butternut squash over America’s favorite carb and fried sage brings this dish of pasta to a whole new level. Enjoy!

DiDinner is served! Creamy butternut squash over America’s favorite carb and fried sage brings this dish of pasta to a whole new level. Enjoy!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

1 Pound Rigatoni Or Other Pasta

2 Tablespoons Olive Oil

10 Fresh Sage Leaves

1 Small Onion, Diced

2 Garlic Cloves, Minced

½ Teaspoon Cayenne, To Taste

⅛ Teaspoon Nutmeg

1 Medium Butternut Squash, Peeled And Grated

½ Cup Whole Milk

2 Teaspoons Sherry Vinegar

Salt And Pepper To Taste

Directions

  1. Bring a large pot of salted water to a boil. When the water boils, add the pasta and cook according to package instructions. Reserve 1 cup of pasta water, drain the pasta and return to the pot, drizzled with olive oil to prevent sticking.
  2. In a large skillet, heat the olive oil over medium-high heat. When hot, add the sage leaves and a big pinch of salt and fry, stirring gently, until crisp, about 1-2 minutes. Transfer to a paper towel-lined plate to cool. 
  3. Add the onion to the skillet and cook over medium-low heat, stirring, until softened, about 5-7 minutes. Add the garlic, cayenne, and nutmeg and cook for 1-2 minutes, until fragrant. Add the grated squash and ½ cup water, cover, and cook for 10 minutes. Stir every 3 minutes or so. 
  4. Add 1 teaspoon salt, milk, and sherry vinegar to the squash and mash for 2 minutes. If you like, purée the squash with an immersion blender for a smoother consistency. 
  5. Add the squash mixture and ½ cup of pasta water to the cooked pasta, stirring to coat. Add more pasta water to reach your desired consistency and season to taste. Serve with fried sage leaves. 

Baked Butternut Squash Risotto

Roasting the butternut squash deepens its flavor and baking the risotto in the oven takes out the hassle of constantly stirring every 5 minutes. Serving this dish with a buttery California Chardonnay makes for a delicious fall meal.

Roasting the butternut squash deepens its flavor and baking the risotto in the oven takes out the hassle of constantly stirring every 5 minutes. Serving this dish with a buttery California Chardonnay makes for a delicious fall meal.

  • Servings: 5
  • Difficulty: easy
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Ingredients

½ Pounds of Zucchini

½ Pound of Yellow Squash

1 Tablespoon Olive Oil Plus a Teaspoon

1 Teaspoon Garam masala or Curry Powder

1 Teaspoon Turmeric

½ Tablespoon Maple Syrup

1 Cup Ricotta

1 Teaspoon Lemon Zest

1 Teaspoon Honey for Drizzling

Salt

Pepper

Directions

  1. Preheat the oven to 425.
  2. Dice the zucchini and squash into a small dice and place in a medium mixing bowl. Add the Garam masala or curry powder, a tablespoon olive oil, maple syrup and a tsp salt. Give everything a good mix and transfer to a baking sheet lined with aluminum foil. Pop the squash and zucchini in the oven for 25 minutes. Allow to cool a bit.
  3. While the squash and zucchini are roasting in the oven, in a small mixing bowl, mix ricotta, lemon zest, salt, and a tsp of olive oil.
  4. When the squash and zucchini has 10 minutes left in the oven, add a ¼ of a baguette sliced in half to a sheet tray and toast it in the oven.
  5. To assemble the toasts, cut the toasted ¼ baguette 4 ways, and smear each mini toast with the ricotta mixture. Top it with a tablespoon of the roasted zucchini and squash and drizzle with honey. Finish with salt and pepper to taste.

Whole Wheat Butternut Squash Muffins

A delicious fall sweet we are sure everyone will enjoy! Also it’s the perfect way to sneak some veggies and oats into your kids’ diet. If you cannot include cinnamon, allspice or ginger are both great alternatives.

A delicious fall sweet we are sure everyone will enjoy! Also it’s the perfect way to sneak some veggies and oats into your kids’ diet. If you cannot include cinnamon, allspice or ginger are both great alternatives.

  • Servings: 4
  • Difficulty: easy
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Ingredients

½ Medium Butternut Squash, Peeled and Diced

1 Cup Whole Wheat Flour

¾ Cup Pastry or All-Purpose Flour

⅓ Cup Old-Fashioned Oats

½ Teaspoon Salt

1 Teaspoon Cinnamon

¼ Teaspoon Ground Cloves

1 Teaspoon Baking Soda

¼ Cup Canola Oil

¼ Cup Maple Syrup

1 Egg, At Room Temperature

1 Cup Regular or Almond Milk

1 Teaspoon Vanilla Extract

1 Cup Chopped Walnuts, Plus More For Topping

Directions

  1. Preheat the oven to 400°F.  Line a baking sheet with parchment paper. Grease or line a 12-cup muffin tin with cooking spray or paper liners.
  2. Place the butternut cut-side-down on the prepared baking sheet and pierce all over with a fork. Roast for 20-30 minutes, until very fork-tender. Remove from the oven and let the squash cool.
  3. Reduce the oven to 350°F.
  4. In a mixing bowl, whisk together all of the flour, oats, salt, cinnamon, cloves, and baking soda.
  5. Scrape the butternut squash into a separate mixing bowl and whisk in the oil, maple syrup, egg, milk, and vanilla fully combined.
  6. Fold the wet ingredients into the dry ingredients, along with the walnuts, until just combined.
  7. Divide the batter evenly between the muffin cups, top with more walnuts if you like, and bake for 20-22 minutes, until a toothpick in the center comes out mostly clean. Cool for 5 minutes in the pan, then finish cooling on a wire rack.

Creamy Roasted Garlic Butternut Squash Soup

Gala Apples are added onto the baking tray along with flavorful vegetables to create an astonishing flavorful Butternut Squash Soup! It’s perfectly creamy and just in time for winter! You pair this soup with our Kale Grilled Cheese for a delicious meal.

Gala Apples are added onto the baking tray along with flavorful vegetables to create an astonishing flavorful Butternut Squash Soup! It’s perfectly creamy and just in time for winter! You pair this soup with our Kale Grilled Cheese for a delicious meal.

  • Servings: 4
  • Difficulty: easy
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Ingredients

1 Large Butternut Squash

1 Garlic Head

1 White Onion, Roughly Chopped Into 1-Inch Pieces

1 Red Apple, Such As Gala, Diced

1-2 Cups Vegetable Broth

1 15-Ounce Can Full-Fat Coconut Milk

Salt and Pepper, To Taste

Optional Toppings: Sour Cream, Yogurt, Pumpkin Seeds, Croutons

Directions

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. Slice the butternut in half, scoop out the seeds, and place cut-side down on the prepared baking sheet.
  3. Slice the top off of the head of garlic. Drizzle with oil and season with salt and pepper. Wrap with aluminum foil and place on the baking sheet.
  4. Coat the onion with a drizzle of olive oil, sprinkle with salt and pepper and place on the baking sheet.
  5. Roast everything for 30 minutes, until the onion starts to caramelize. Add the apple to the baking sheet, toss with the juices from the onion, and roast for another 15-20 minutes, until the squash is very tender and the garlic is fragrant.
  6. Remove the garlic from the aluminum foil and let cool.
  7. Scrape the squash out of the skin and into a blender. Add the onion, apple, broth (starting with 1 cup), coconut milk, and squeeze the garlic cloves out of their skin and into the blender. Purée until smooth, starting on low and moving too high to avoid splashing. Add more broth as necessary to reach your desired consistency.  Season to taste with salt and pepper.
  8. Reheat the soup on the stove if you like and serve with your favorite toppings.