Date: December 16, 2012
Time to table: About an hour prep, 20 minutes baking time
Servings: At least 6 adult servings – it fills a 13×9 pan
Ben: Love (leftovers just “like”)
Erin: Love (and I loved the leftovers too)
Notes: This was a delicious mac and cheese – I can’t ever decide if I prefer stovetop or baked mac and cheese, so I’ll continue to try many versions to find out I do like when mac and cheese has SOME vegetables in it to make it seem slightly healthy, and squash is perfect because it basically blends right in with the flavor. This one did take quite a while, so it wouldn’t be a good weeknight meal unless prepped in advance.
Date: November 9th, 2012
Time to table: 50 minutes
Servings: 6 adults
Notes: We’ve made this before and as with many recipes Annie was much of a fan in her younger days. We had the neighbors over this time and everyone enjoyed the meal. I especially like that it tastes so good, but is also a rather healthy meal.
Annie and Mia at the little kid table.
Modifications: I ended up having a ton of gouda, so did not add any additional cheddar. This probably just made it even better, and certainly helped the “smokiness”.
Time to table: 30 minutes
Servings: 4 adults
Notes: We all enjoyed this – as Sonja indicates in the recipe, by far the hardest part is peeling and chopping the squash (so it’s not that hard really – but if you do that in advance, this all comes together pretty quickly! This is very similar to this recipe - I enjoyed both, but it is nice to skip the roasting squash and baking step if you’re pressed for time!
Annie has wised up to my dinner photo routine – now instead of just continuing to eat while I take photos of her, she helpfully holds out her bowl as well, so I can take a pic of it like I took one of my own
Time to table: 30 minutes prep, 6 hours cook time
Modifications: We used some sort of orange squash from our CSA, not sure what kind it was, but it was nearly identical to butternut squash inside. Looking over the recipe now I see that we forgot to add the parsley, whoops. Didn’t have any rosemary (and I wasn’t buying any for one recipe) so we used dried thyme and sage, like the song says.
Servings: 6 adult dinners
Ben: Like (surprisingly)
Annie: Dislike, but had a few bites (turns out she likes it, but ONLY if she sees fresh grated parmesan on top before eating it)
Notes: I haven’t been a big fan of the lentil recipes we’ve tried in the past, so I wasn’t really looking forward to this, other than it used the squash we’ve had sitting around for a couple weeks. To my surprise and delight, this was actually pretty damn good! We topped it with copious amounts of parmesan cheese and I used sriracha in mine, and it was great. Ours turned out very thick, which is how we like soups anyways, so that worked out well.
Edited to add (from Erin): We gave this soup to Annie for leftovers last night – she took one look at it and got PISSED – saying “nooo” and pushing it away, then saying “cheese? cheese?” pointing at the kitchen (where she’d seen the cheese out earlier). I informed her that there was, in fact, cheese IN the soup, but that wasn’t good enough. She took a little break to have a meltdown about this fact in her room, then she came out and asked for cheese again. In the interest of her eating SOMETHING, we grated fresh parmesan on her soup so she could see it and didn’t mix it in. She then proceeded to eat the entire bowl and ask for more. TODDLERS!!!
Time to table: 20 minutes prep, 30 minutes simmering
Modifications: I don’t think I modified anything, except we never peel sweet potatoes. We added a dollop of plain greek yogurt at the end.
Servings: 6 adult meals
Annie: Like/Dislike (ate fine for one meal, did not eat one single bite the next night)
Notes: We had a few sweet potatoes we needed to use up, and a squash, so this worked perfectly. It seemed to take longer for the sweet potatoes to be done after the first simmer than indicated on the recipe – maybe 20 minutes. This is the first meal that I’ve made in awhile, and I was surprised that I was okay with making an Indian spiced dish given that was a major aversion of mine during my first pregnancy. This was quite good, but I wished we had some kind of carb to go with it – garlic naan would have been perfect.
Out of focus, but still cute.
Macaroni and Cheese with Squash and Spinach on Flickr.
Time to table: 2 hours prep, 30 minutes to cook (roasting the squash takes awhile)
Modifications: We cut out the Gruyere to make it cheaper, and used more cheddar.
Servings: 6-8 adult dinners. We froze half of it pre-baking and gave it to Becca & Joe
Notes: These leftovers, like most leftovers, are very good with some sriracha. Annie does not seem to like this cavatappi pasta. Erin tonight told me that she has never eaten it. Too bad for her I buy it in bulk from Amazon ‘cause I love it