October is here and it is the end of the Whole Grains month. Thanks to everyone who participated in the Vita-Spelt goodie package giveaway the last 4 weeks. I cannot express how delicious their products are so remember, if you did not win go to Nature’s Legacy and fill your cart with goodies.
This week Terri Cole won the goodie package. Please check your email and send me your info. Thanks!
On to a delicious recipe. I cannot believe the amount of cooking I have been able to do the last couple of days. I remember when I was pregnant last that I just was not able to be inspired or I was going through food aversions.
Even though I found out yesterday we are having ANOTHER girl (yay!), the symptoms have not been the same, which comes to show you that one can never predict what one is going to have. Ryan’s grandmother thought I was having a boy. 🙂
Anyway, I find that I get inspired to cook when the hubby is out on his longest day. I should be eating leftovers and not doing so much work but then I figure I have so much time and I see a recipe with ingredients that I already have and I am a lost cause.
What makes this recipe quick and delicious? The roasted veggies. I already roast veggies for Julianne and her mealtimes so this was an easy task. It is the spices in the recipe that bring this dish together. Thanks to Rachel Ray.
Add a big green salad and this meal is complete. We still have some and can go for several meals. We have even added chili on top! Definitely some comfort food going on here.
Roasted Carrot and Squash Mac ‘n’ Cheese
Roasted Carrot and Squash Mac ‘n’ Cheese
by Noelle Kelly /slightly adapted from Rachel Ray’s recipe
Prep Time: 25 minutes
Cook Time: 40 minutes
Keywords: bake boil roast side entree lunch vegetarian vegetarian recipes on recipage butternut squash pasta carrot cheese winter fall
Ingredients (8 servings)
- 6 carrots, peeled and cut into 1-inch dice
- 1 1/2 pounds butternut, cut into 1-inch dice
- Natural cooking spray or olive oil, for drizzling
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- Salt and pepper
- A little freshly grated nutmeg
- 1 pound macaroni
- 4 tablespoons butter
- 3 round tablespoons flour
- 3 shallots, finely chopped
- 2 cloves garlic, finely chopped
- 1 teaspoon dry mustard
- A few dashes Worcestershire sauce
- 2 1/2 cups low-fat milk
- 1/2 cup vegetable stock
- 3 cups extra-sharp cheddar, divided
Instructions
Place racks in upper and lower third of oven. Preheat oven to 425ºF.
Arrange carrots and butternut on separate baking sheets and lightly coat in oil. Season the carrots with cumin, turmeric, paprika, salt and pepper. Season squash with salt, pepper and a little freshly grated nutmeg. Roast carrots and squash until tender, switching the trays in the oven once, until golden at edges, about 25 minutes.
Bring a large pot of water to a boil for pasta. Add salt and under-cook pasta by a minute or two — it will continue to cook in the oven.
Melt butter in a pan over medium heat. Stir in flour and cook a minute or two. Add shallots and garlic; season with mustard, salt and pepper and stir for a minute or two. Add Worcestershire then whisk in milk, bring sauce to a bubble then thicken to coat spoon.
Place half the roasted squash and carrots into food processor with vegetable stock and purée. Whisk purée into milk sauce.
Stir 2 1/2 cups of cheese into sauce; combine with pasta and half the remaining carrots and squash. Transfer to a casserole dish and top with the rest of the roast carrots and squash and cheese.
Brown casserole in the hot oven or cool it and store for a make-ahead meal. If storing, bring the casserole to room temperature before baking at 375ºF until brown and bubbly.
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