Butternut Squash Macaroni and Cheese

Butternut Squash Macaroni and Cheese

Recipe courtesy of Vermont Harvest of the Month

Serves 8-10 servings

Ingredients:

1 lb dried pasta
4 Tbsp unsalted butter
½ onion, finely chopped
3 cloves garlic, finely diced
1 tsp dried thyme
4 Tbsp flour
2 cups milk
2 cups grated cheddar
2 cups butternut squash puree
1 tsp Dijon mustard
¼ tsp ground nutmeg
¼ tsp cayenne
¼ tsp black pepper

DIRECTIONS
1. Cook pasta in a large pot of salted, boiling water. Drain 2 minutes shy of package instructions and set aside.
2. Melt butter in a large skillet over medium heat. Add the onion, garlic, and thyme, cooking until onions are soft (~5 minutes). Stir in flour and cook for about 3 minutes, then add milk- stirring until sauce begins to thicken (a few minutes).
3. Remove sauce from heat and stir in cheddar. Add squash, mustard, nutmeg, cayenne, and black pepper and mix in. Season to taste with salt.
4. Pour cheese sauce over pasta until sufficiently coated. Using a spatula, transfer to a 9×13 baking dish.
5. Bake in a 375 degree oven until sauce bubbles around the edges (25-30 minutes).

Nutrition facts per serving: Calories 267, total fat 8.4g, saturated fat 4.7g, cholesterol 54mg, sodium 214mg, potassium 260mg, total carbohydrate 35.3g, fiber 1.6g, protein 13g.

The taste of summer

The taste of summer

Written By; Danielle Pothier, MS, RD, CHWC, Wellness Specialist Northwestern Lifestyle Medicine
and Johanna Setta, Food Access Coordinator, Healthy Roots Collaborative

Summer might be winding down, but many home gardens are just beginning to reap the benefits of their watermelon plants. Watermelon is a special sweet and tasty treat on a warm summer day. It is part of a healthy diet offering a high water content to keep one hydrated on a scorching hot day. It’s also packed with nutrients – one cup provides 45 calories, 17 percent of the Daily Value for Vitamin A and 21 percent of the Daily Value for Vitamin C.

Serve watermelon wedges for dessert, cut into cubes, add to a smoothie or mix into a fruit salad.

Most watermelons have a long 80-100 day journey until they are ready for harvest. There are a few ways to check if your watermelons are ready for harvest. Sometimes when the tendrils closest to the melon turn brown, it may be ripe. You can also use the classic thump test. A ripe fruit will provide a thumping hollow sound.

Watermelon will store uncut for a few days in a dry cool space. If you would like the whole melon to last longer, store in the refrigerator.

After cutting, wrap the remainder tightly with plastic wrap and store in the fridge.


Also try:

Watermelon salsa • Watermelon and Strawberry Lemonade • Watermelon, Feta and Cashew Salad • Avocado Watermelon Arugula Salad • Watermelon Sherbet •Watermelon Gazpacho • Pickled Watermelon Rinds • Watermelon Sorbet • Watermelon and Cucumber Juice • Mango Watermelon Smoothie • Watermelon Rind Stir-Fry • Watermelon-Mint Paletas

Recipe: Cucumber Watermelon Salad Recipe (adapted from eatright.org)

Ingredients

2 tablespoons lime juice
2 tablespoons granulated sugar
½ teaspoon salt
¼ cup minced fresh parsley
2 medium unpeeled cucumbers, washed, ends removed, sliced lengthwise then sliced crosswise
3 cups watermelon, cut in 1-inch cubes (about 1 pound)

Directions
1. Whisk together lime juice, sugar and salt in a large bowl. Add parsley.
2. Add cucumbers and toss until combined. Add watermelon.
3. Stir all together. Cover and set aside at room temperature up to one hour before serving.

Nutrition Information
Serving size: 1½ cups
Serves 4
Calories: 90; Total Fat: 0.5g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 300mg; Total Carbohydrate: 20g; Dietary Fiber: 2g; Protein: 2g

Recipe: Cherry Tomato, Corn and Bean Salad

Recipe: Cherry Tomato, Corn and Bean Salad

Yield: 4-6 servings

Ingredients:
1 ½ pints fresh cherry tomatoes
2 ears cooked corn or 1, 8 oz. can corn
2 peppers
1 medium onion
2, 8 oz. cans black beans
2 Tbsp. olive oil
salt and pepper, to taste
optional: ¼  cup cilantro
optional: ½ fresh-squeezed lime

Directions:

  1. Drain and rinse black beans and corn.
  2. Dice cherry tomatoes and peppers. Finely chop onion and cilantro (optional).
  3. Add olive oil, then salt and pepper, to taste.
  4. Mix all ingredients in a bowl.
  5. Let all ingredients stand for at least 20 minutes or up to one day, in fridge, before serving.

Source: Vermont Harvest of the Month (www.vermontharvestofthemonth.org)