One of my favorite dishes to make in the fall is butternut squash macaroni and cheese. I found the recipe two years ago on Martha Stewart’s site and was pleasantly surprised at how little I missed traditional mac and cheese.
The dish has now become a staple at my family’s Thanksgiving. Here are the ingredients, straight from Martha:
1 small butternut squash (about 1 lb), peeled, seeded, and cut into 1-inch cubes (about 3c)
1 c homemade or low-sodium canned chicken stock, skimmed of fat
1 1/2 c nonfat milk
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
3/4 t coarse salt
Freshly ground black pepper
1 lb elbow macaroni See GoodGuide recommendations
4 oz extra-sharp cheddar cheese, finely grated See GoodGuide recommendations
4 T Parmesan cheese, finely grated (1 oz) See GoodGuide recommendations
2 T fine breadcrumbs
1 t olive oil
Olive-oil cooking spray
1/2 c part-skim ricotta cheese See GoodGuide recommendations
This year, I’ll be changing up the recipe using ingredients (pasta and cheese, specifically) recommended by GoodGuide. There’s always room for improvement!
Have ideas for family recipes that can make use of GoodGuide ratings? Share them below!