Monday, October 31, 2011

Pumpkin Dip

3/4 cup cream cheese
1/2 cup packed brown sugar
1/2 cup canned pumpkin
2 tsp maple syrup
1/2 tsp ground cinnamon
apple slices

Place first 3 ingredients in a medium bowl, and beat with a mixer at medium speed until well blended. Add syrup and cinnamon, and beat until smooth. Cover and chill 30 minutes. Serve with apple.

Saturday, October 15, 2011

Three Cheese Macaroni with Butternut Squash

Source: Cooking Light (slightly modified by Aimee)

One 1-pound butternut squash, peeled & cubed
1 1/4 cup vegetable broth
1 1/2 cups milk
2 garlic cloves
16 o. uncooked cavatappi pasta (or other pasta)
1 tsp salt
1/2 tsp pepper
2 TB Greek yogurt
1 1/4 cups shredded Gruyere cheese
1 cup grated Romano cheese
1/4 cup shredded Parmesan
1/2 cup seasoned Panko bread crumbs
1 TB olive oil

1. Preheat oven to 375. Combine squash, broth, milk, & garlic in medium saucepan; bring to boil, reduce heat, cover & simmer until squash is tender (about 25 minutes).
2. Meanwhile, cook pasta in large pot according to package directions. Drain & place back in pot.
3. Place squash mixture in food processor with salt, pepper, & yogurt; process until smooth. Add to pot along with Gruyere & Romano cheeses; stir until combined. Spread mixture into oiled 13 x 9 baking dish.
4. In small bowl, combine Parmesan, panko, & olive oil. Sprinkle evenly over pasta. Bake for 25 minutes or until bubbly.