Fav Recipes

Butternut Squash Mac & Cheese

 

12 oz dried rigatoni
3 ½ c butternut squash – diced
2 ¾ c milk
¼ c all-purpose flour
8 oz smoked Gruyere (or chedder cheese) – shredded
8 slices bacon
2 small sweet onions – diced
3 oz sourdough bread
2 tbsp butter – melted
Fresh parsley

Preheat oven to 425.  Lightly butter and 3-quart baking dish.  Cook pasta according to package directions. Drain, transfer to large bowl.

In a large sauce pan combine squash, 2 ½ c milk over medium heat. Bring to boil; reduce heat to medium and simmer until squash is tender ~20min.  Stir together remaining ¼ c milk and flour; stir into squash mixture.  Bring to boil; cook until thickened ~2-3min.  Stir in cheese until melted.

In a large skillet cook bacon until crisp; drain on paper towels.  Crumble; set aside.  Pour off all but 2 tbsp bacon drippings.  Return skillet to heat.

Add onions to skillet; cover and cook low heat 10 min.  Uncover and increase heat to high. Cook 4-5 min more, stirring, until onions are golden.

Add squash-cheese mixture, onions and bacon to bowl with pasta.  Toss well to combine and transfer to baking dish.

Place bread in food processor; pulse with two or three on/off turns to form large coarse crumbs.  Transfer to bowl with melted butter.  Sprinkle remaining cheese and the bread crumbs over pasta.  Bake until top is browned, ~14-15 min.  Cook 5 min.  Sprinkle with parsley.

 

Penne with Creamy Tomato Sauce

2 tbsp olive or veg oil
½ c diced onion
2 tbsp dry vermouth, white wine or broth
1 ¾ c pasta sauce
½ c heaving whipping cream
8 oz dry penne pasta, cooked, drained and kept warm
1 c sliced black olives
½ c grated Parmesan cheese
¼ c sliced green onions

In large skillet, heat oil.  Add onion; sauté for 2-3 min or until onion is tender.  Add vermouth; cook for 1 min.  Stir in pasta sauce, cream, pasta, olives and parmesan cheese; heat thoroughly, stirring occasionally.  Sprinkle with green onions.