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 easy, oven-baked cake, recipe by @nicoleebenet, is a simple, wholesome dessert made with Straus Family Creamery Organic European-Style Yogurt for extra creaminess and tangy flavor. With a short ingredient list and easy preparation, it’s a great option for an everyday sweet treat.
This Savory Greek Yogurt Bowl with chili oil is a simple, satisfying way to enjoy our Organic NonFat Greek Yogurt beyond breakfast. Topped with roasted red peppers, crispy cucumbers, jammy eggs, and bright sumac onions, it brings together creamy texture and bold, fresh flavor in every bite.
Spring has arrived, and this Puff Pastry Tart is the perfect way to celebrate it. @PastrywithJenn layers whipped ricotta and our Organic Whole Plain European-Style Yogurt for an extra-creamy base, then tops it with fava beans and peas for a tart that’s as beautiful as it is effortless.
