Tag Archives: break-fast

Gluten-Free Butternut Squash Mac and Cheese

I try to eat a pretty healthy and mostly unprocessed gluten-free diet, but I do love mac & cheese. This is my new favorite way to make it—a healthier cheese sauce that uses pureed butternut squash and milk as the base with just a bit of shredded cheese, topped off with cheese and buttered breadcrumbs, and baked in the oven until it’s bubbly inside and toasty on top. This is also a great way to get picky kids to eat vegetables—the sauce tastes cheesy, not squashy! For an extra bit of richness, use whole milk instead of 2%.

butternut-squash-mac-1

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Gluten-Free Butternut Squash Mac and Cheese

Ingredients

2 Tbsp olive oil

1 large onion, diced

3 garlic cloves, minced

2 cups cooked butternut squash

1 ¼ cup 2 % milk

½ tsp sea salt + more to taste

1/8 tsp black pepper

1 lb gluten-free pasta (macaroni, penne, ziti, or rigatoni are best)

1½ cups shredded mozzarella, divided

1/3 cup gluten-free breadcrumbs

2 Tbsp melted butter

Finely minced herbs for garnish

Directions

Grease a 9x13 inch baking pan or a 10-inch cast iron skillet. Place a large pot of salted water to boil and preheat the oven to 375 degrees.

Heat a skillet over a medium flame. Add olive oil, onion, and garlic and sauté 6-8 minutes until the onions are soft. Remove from heat and add squash, 1 cup of milk, ½ tsp salt, and pepper. Using an immersion blender, blend squash mixture until smooth. If you don't have an immersion blender you can use a food processor or blender and puree in batches.

Add additional ¼ cup of milk as necessary, you want a thick sauce but you don’t want it too chunky. Stir in 1 cup mozzarella and additional salt and pepper to taste.

Once the water is boiling, cook pasta until very al dente (3-4 minutes less than you would normally cook it, this will help prevent the pasta from becoming mushy as it cooks longer in the oven). Drain pasta and return to pot. Add squash sauce and stir until all of the pasta is evenly coated. Pour into prepared baking dish.

Stir bread crumbs into melted butter. Top pasta with remaining mozzarella and buttered bread crumbs. Bake at 375 for 30-40 minutes until the cheese and breadcrumbs are toasty and the edges of the pasta are browned.

Top with your favorite fresh herbs such as basil or parsley.

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Posted on June 18, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Yom Kippur Break-Fast Menu

Is there anything worse for a food blogger than fasting? It is perhaps the fasting that makes Yom Kippur that much more difficult, and more meaningful too. Thank goodness I have the break-fast menu to plan in order to keep my food-obsessed mind occupied.

I like to keep my break-fast menu pretty simple: bagels, cream cheese, fresh fruit, coffee (of course), a nice green salad and something warm and cheesy like blintzes or a dairy noodle kugel – things that can be prepared ahead of time and served quickly immediately after sundown.

Here are some of our favorite picks for easy and satisfying post-fast dishes that are sure to leave you in a contented, post-Yom Kippur food coma:

Israeli salad

Labane

Pickled Cauliflower

Israeli Salad

Stuffed Dates

Homemade Gravlax

bagel w cream cheese

Custom Cream Cheese

Homemade Bagels

Spinach, Blueberry and Goat Cheese Salad

SONY DSC

Spinach and Cheese Borekas

Dairy Lokshen (Noodle) Kugel

Classic Blintzes

Strawberry Rhubarb Blintzes

Posted on September 12, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

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