Butternut Squash Baked Macaroni and Cheese

Well Fall is officially here and I'm so excited! Fall is my all time favorite season and it's when I go crazy stocking up on pumpkin spice coffee, canned pumpkin, and an absurd amount of baking supplies. I have so many pumpkin recipes I can not wait to try so look out in the months ahead.



Up until today, I have never cooked or baked anything using butternut squash. I don't know why, they are so amazingly good.

These squash are also called butternut pumpkins and actually have the same sweet, nutty taste as regular pumpkins. They are both part of the squash family so there are a lot of similarities and can be used interchangeably. And did you know that squash are considered a power food because they are high in fiber, vitamin A, and especially beta carotene?
So in case you haven't tried it before, you must! Anyway, on with the recipe...





I have been craving something really special and creamy using the squash and the fresh ricotta I picked up at Trader Joe's last week. It came down to either lasagna or risotto. But then somehow I found this mac-and-cheese recipe and it won!

I cut the recipe in half and we still had a ton left over. Also, I only used the butternut squash, no acorn. Oh and if you can't find amaretto cookies you can use Italian almond cookies or biscotti-that's what I used.

Pasta with Creamy Tomato Sauce

This recipe comes from Cooks Illustrated magazine. Their recipes are always thorough and a fail- safe for me.

You will need tomato paste and I highly recommend using Amore. It comes in a tube versus the typical 6 oz. cans you see in grocery stores. This is a must have in my kitchen because I don't know how many times I've had to toss almost a full can that has gone bad. I usually only need a tablespoon here and there so I love using it. It's also imported from Italy.

With the combination of tomatoes and cream this dish is perfection!

Pasta with Creamy Tomato Sauce
Cooks Illustrated

This sauce is best served with short pasta, such as ziti, penne, or fusilli.

INGREDIENTS
3 tablespoons unsalted butter
1 ounce prosciutto , minced (about 2 tablespoons)
1 small onion , diced fine (about 3/4 cup)
1 bay leaf
Pinch red pepper flakes
Table salt
3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
2 tablespoons tomato paste
2 ounces oil-packed sun-dried tomatoes , drained, rinsed, patted dry, and chopped coarse (about 3 tablespoons)
1/4 cup plus 2 tablespoons dry white wine
2 cup plus 2 tablespoons crushed tomatoes (from one 28-ounce can)
1 pound pasta (see note)
1/2 cup heavy cream
Ground black pepper
1/4 cup chopped fresh basil leaves
Grated Parmesan cheese , for serving

1. Melt butter in medium saucepan over medium heat. Add prosciutto, onion, bay leaf, pepper flakes, and 1/4 teaspoon salt; cook, stirring occasionally, until onion is very soft and beginning to turn light gold, 8 to 12 minutes. Increase heat to medium-high, add garlic, and cook until fragrant, about 30 seconds. Stir in tomato paste and sun-dried tomatoes and cook, stirring constantly, until slightly darkened, 1 to 2 minutes. Add 1/4 cup wine and cook, stirring frequently, until liquid has evaporated, 1 to 2 minutes.
2. Add 2 cups crushed tomatoes and bring to simmer. Reduce heat to low, partially cover, and cook, stirring occasionally, until sauce is thickened (spoon should leave trail when dragged through sauce), 25 to 30 minutes.
3. Meanwhile, bring 4 quarts water to boil. Add pasta and 1 tablespoon salt and cook until al dente. Reserve 1/2 cup cooking water; drain pasta and transfer back to cooking pot.
4. Remove bay leaf from sauce and discard. Stir cream, remaining 2 tablespoons crushed tomatoes, and remaining 2 tablespoons wine into sauce; season to taste with salt and pepper. Add sauce to cooked pasta, adjusting consistency with up to 1/2 cup pasta cooking water. Stir in basil and serve immediately, passing Parmesan separately.

Lemon Bow Tie Chicken

Lemon Bow tie Chicken

4 2/3 c. uncooked bow tie pasta
12 oz. boneless, skinless chicken breast, cut into thin strips
1/2 tsp. salt-free lemon pepper seasoning
2 garlic cloves, minced
1 T. oil
15 oz can chicken broth
1/3 c. cream cheese, cubed
2-3 T. lemon juice
2 c. fresh spinach, chopped (or 1 c. frozen, thawed and squeezed dry)
1/2 tsp. salt
1/3 c. shredded Parmesan cheese

Cook pasta according to directions. Meanwhile, sprinkle the lemon pepper seasoning over the chicken and saute in oil for a few minutes. Add garlic. Cook until chicken is slightly browned, then remove from pan.

To the same pan add the broth, cream cheese and lemon juice. Bring to boil, then reduce to medium and cook until cream cheese is melted. Return chicken to pan and add the pasta, spinach, and salt. Cook until sauce is thickened and spinach is wilted. Top with Parmesan cheese and serve.