By Ronica Rupan-Tompkins (@mymanabites).
Roast the squash: Preheat oven to 400°F. Toss butternut squash cubes with olive oil, salt, pepper, paprika, and herb sprigs. Spread on a parchment-lined baking sheet and roast for 25-30 minutes until tender and caramelized. Reserve about 1 cup of cubed squash for topping; mash or blend the rest into a smooth puree (about 1 cup).
Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
Make the brown butter sage: In a large pot or deep skillet over medium heat, melt Straus Family Creamery Organic Butter . Add sage leaves and let the butter cook for 2-3 minutes, swirling occasionally, until it turns golden brown and smells nutty. Remove the crispy sage leaves and set aside for garnish.
Create the roux: Whisk the flour into the brown butter and cook for 1-2 minutes, stirring constantly, until bubbly and golden.
Add dairy: Gradually whisk in the Straus Family Creamery Organic Cream-Top Whole Milk and Organic Heavy Whipping Cream. Continue whisking until smooth and the sauce begins to thicken, about 3-4 minutes.
Add squash and seasonings: Stir in the butternut squash puree, Dijon mustard, garlic powder, smoked paprika, nutmeg, salt, and pepper. Mix until completely smooth and creamy.
Melt the cheese: Reduce heat to low and add the cheddar, Gruyere, and Parmesan. Stir until all cheese is melted and the sauce is velvety smooth. Taste and adjust seasonings.
Combine: Add the cooked pasta to the sauce and toss until every piece is coated. Gently fold in the reserved roasted butternut squash cubes.
Prep for baking: Keep oven at 375°F. Lightly butter a 9x13 inch baking dish. Transfer the mac and cheese to the dish and spread evenly.
Add topping: Sprinkle an additional ½ cup sharp cheddar and ¼ cup Parmesan on top.
Bake: Cover with foil and bake for 10 minutes. Remove foil and bake for another 10-15 minutes until the top is golden brown and bubbly around the edges.
Finish: Let rest for 5-10 minutes. Garnish with crispy sage leaves and fresh cracked black pepper before serving.
This creamy, dessert-inspired yogurt cup packs 40 grams of protein to power your morning or curb an afternoon craving. Made with Straus Organic Nonfat Greek Yogurt—slowly cultured and traditionally strained with no gums or stabilizers—it’s blended with vanilla protein powder, chia seeds, and berries, then topped with dark chocolate and flaky sea salt for a simple, satisfying treat.
A dinner we’re dreaming about: Yogurt-spiced marinated chicken skewers topped with fresh herbs and smoky charred lemons — all made better with our Organic Whole Milk Greek Yogurt. Ultra-thick, perfectly tangy, and packed with probiotics and protein, it creates a rich, flavorful marinade that keeps every bite tender and juicy. Serve with an extra spoonful of yogurt for dipping and a bright squeeze of charred lemon to bring it all together.
A zesty, fresh take on tiramisu – without any eggs! Our European Style yogurt adds body to the lemony filling with just the right amount of tanginess.
