Cheddar Squash Pasta Recipes
CHEDDAR SQUASH & PASTA
There are few things that are more homey and comforting than macaroni and cheese, but it isn't the healthiest dish by any account. This is the mac & cheese my Mom taught me to make, with the addition of vegetables. Adding vegetables to the pasta serves to both add nutrition value and to decrease the amount of pasta that you actually eat with a serving. This is also good with broccoli, zucchini, and penne pasta but yellow summer squash with rotini pasta is my favorite. Another great twist on mac & cheese that's more high-end is to make this sauce without the vegetables and toss with linguine. Don't bake it when you try the linguine method.
Provided by Eat Your Vegetables
Categories Penne
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring water to a boil in a large saucepan.
- Add the pasta and return to a boil.
- Add the squash and cook until pasta is al dente. Drain.
- Meanwhile, in a small saucepan, melt the margarine.
- Add the flour to the margarine to form a paste.
- Add the milk to the paste and whisk smooth.
- Add salt & pepper to taste.
- Once the white sauce is thickened add the cheddar cheese and whisk until melted.
- Coat a casserole dish with the cooking spray.
- Combine the pasta, squash and cheese sauce and pour the mixture in the baking dish.
- Sprinkle with a light coating of bread crumbs if desired (will prevent cheese from developing 'crust').
- Bake casserole at 350 degrees for 20 minutes or until the top is lightly browned.
Nutrition Facts : Calories 328.9, Fat 9, SaturatedFat 2.7, Cholesterol 8.2, Sodium 304.3, Carbohydrate 44.1, Fiber 2.5, Sugar 5.9, Protein 17.6
CHEDDAR-BUTTERNUT SQUASH CLAFOUTIS
I came up with this savory version of the classic French dessert clafoutis and shared it for dinner with a salad. My friends loved it, but in the end I could have eaten the whole pan myself while dreaming of being in Paris with every scrumptious bite. -Joseph A. Sciascia, San Mateo, California
Provided by Taste of Home
Time 1h10m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°., Place butternut squash in a 12-in. cast-iron skillet. Drizzle with oil. Sprinkle with rosemary, thyme, salt and pepper; toss to coat. Roast until just tender, 15-20 minutes. Remove from pan and keep warm., In a large bowl, whisk eggs, milk, flour and cayenne; stir in cheeses. Place butter in same skillet; place skillet in oven until butter is melted, 1-2 minutes. Carefully tilt pan to coat bottom and sides with butter. Pour egg mixture into skillet; top with roasted squash., Bake until puffed and edges are browned, 30-35 minutes. Let stand 15 minutes before cutting. Sprinkle with chives and additional Parmesan and Romano cheese blend.
Nutrition Facts : Calories 357 calories, Fat 22g fat (11g saturated fat), Cholesterol 176mg cholesterol, Sodium 586mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.
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