Internship Dinner

by Meg on November 12, 2011

dinner table

Last night, I had the interns over for dinner- the first of MANY dinners we will have together!!!

On the menu:

  • butternut squash mac & cheese(recipe below)
  • spinach salad with cinnamon pecans, dried cranberries, and honey goat cheese
  • Laura’s roasted root veggies with herb vinaigrette
  • delicious desserts: chocolate pumpkin brownies, sweet potato puff, and homemade chocolate truffles
  • lots of wine Winking smile


Butternut Squash Mac & Cheese

  • 1 small/medium butternut squash, peeled, seeded, and cut into small cubes( 3 cups)
  • 1 cup low sodium chicken or vegetable stock( I used veggie)
  • 1 1/2 cups skim or soy milk( I used soy milk)
  • 1/2 tsp. coarse salt & black pepper
  • 1 bag of Tinkyada shells
  • 1 1/2 cups of Cabot extra-sharp cheddar cheese, grated
  • 4 tbsp. of parmesan, grated
  • 2 tbsp. of Udi’s whole grain bread, toasted and processed
  • 1/2 cup part-skim ricotta cheese or low-fat cottage cheese


Preheat oven to 375F. Combine squash, chicken broth, and milk in a saucepan and bring to a boil over medium-high heat. Reduce to a simmer and cook until the squash is tender, about 20-25 minutes. Remove from heat. Blend contents with cottage cheese using a blender, immersion blender, or food processor. Stir in salt and black pepper.

Cook the pasta while the sauce is simmering- follow directions on the box. Drain and transfer to a large bowl and add cheddar cheese, the squash mixture, and 2 tbsp. of parmesan cheese.

Coat a medium/large baking dish with cooking spray or olive oil, and place the squash mixture in the dish. Sprinkle with remaining parmesan cheese and breadcrumbs. Bake covered with foil for 20 minutes. Uncover and bake for about 30 minutes. Serve immediately!

Note: this dish is so creamy and delicious… it looks like ‘from a box’ mac & cheese- a real kid pleaser!!


We forgot a picture! Argh- next time I promise to add one of our wonderful group! Smile

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