Wednesday Blog: SQ1 Butternut Squash Cheesy Macaroni Muffins

December 7, 2011 at 6:55 pm Leave a comment

Happy December everyone!  We’ve teamed up with Natural Foods Chef and Wellness Consultant, Amanda Skrip, to put together a scrumptious recipe that will warm you up as the days get colder.

Amanda Skrip is a natural foods chef and nutrition counselor living in Chicago, IL with over 6 years of cooking and nutrition experience. She has long been interested in the connection between food and health, and minored in Nutrition and Food Studies at New York University in 2005. After graduation from NYU, Amanda went on to receive her culinary training at the Natural Gourmet Institute and her nutrition schooling at the Institute for Integrative Nutrition, both located in New York City.

Amanda empowers clients to transform their relationship with food and health, and discover how delicious a healthy lifestyle can be. Amanda specializes in health supportive cooking techniques and dietary theories. Her clients include families and individuals looking to maintain or initiate a healthy lifestyle, as well as those with food allergies and special dietary needs.

Check it out the recipe below:

Ingredients:
6-2 oz cups Square One Organics Butternut Squash Puree, thawed
¾ teaspoon sea salt
8 oz. noodles (quinoa elbows are a great gluten-free choice)
3 oz. organic cream cheese
1 1/4 cups organic sharp cheddar cheese
1 teaspoon paprika (optional)
2 tablespoons parmesan cheese (optional)

Procedure:
Preheat oven to 350.
Grease a muffin tin with olive oil; set aside.
Cook pasta according to the package directions, being careful not to overcook.
Reserve 1/2 cup of cooking liquid, and drain pasta.
Return pasta to the pot and add squash puree, salt, and reserved cooking liquid.
Cook over medium heat for about 5 minutes—until sauce is thickened and pasta is coated.
Stir in cream cheese, 1 cup of cheddar cheese, and paprika (if desired); stir until melted. Season with salt and pepper to taste

Spoon macaroni into prepared muffins tins.
Evenly distribute parmesan cheese (if using) & remaining 1/4 cup cheddar cheese over the tops.
Bake for 30-35 minutes or until the tops are nicely browned
Remove from oven and let rest for 10 minutes before removing from the tins.

Makes 10-12 muffins

Children’s Book Pairing: “If you give a Mouse a Muffin” By Laura Joffe Numeroff

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Entry filed under: What's Cookin?. Tags: , , , , .

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