Tuesday, September 3, 2013

Butternut Squash Mac and Cheese & Country Fried Squash

Hey foodies, friends, and bloggers! Welcome to another entry to The Tasteful Texan. Today I really felt like utilizing squash. I love butternut squash, heck I love all squash. Both of the recipes we will be making include butternut squash. The second recipe, country fried squash, you can use any sort of squash you prefer or that's in season.

I'm going to keep things short just because we have two recipes instead of just one. I invite you into the kitchen with me and I hope to see you all there!

Butternut Squash Mac and Cheese
Serves 4

You will need:

  • ½ box whole grain elbow macaroni
  • 1 cup canned butternut squash puree
  • ¼ cup + 2 tablespoons evaporated milk
  • ¼ cup chicken or vegetable broth
  • 1 ounce low fat cream cheese
  • 1 teaspoon salt
  • ½ cup shredded cheddar cheese
  • 1 tablespoon butter
  • ½ cup onions, sliced thinly
  • 1 large crispy apple, chopped or grated
  • 4 tablespoons crumbled bacon

  1. Heat butter in a skillet over low heat. 
  2. When melted, add onions and let caramelize for at least 30 minutes for the best flavor. 
  3. Keep heat on low/low-medium.
  4. Cook the pasta according to directions. 
  5. Drain and return to pan over low heat. 
  6. Add butternut squash, chicken broth, evaporated milk, and cream cheese. 
  7. When combined, add in salt.
  8. Add onions and apples to the pasta. 
  9. Stir to combine and add a tablespoon more broth or milk if needed.
  10. Just before serving, mix in cheese and stir until melted. 
  11. Top each serving with 1 tablespoon bacon.


Country Fried Squash
Makes roughly 4 servings

You will need:

  • 6 pounds butternut squash - peeled, seeded and sliced
  • 1 egg, beaten
  • 1/2 cup milk
  • 1/2 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 1 pinch garlic salt
  • 1 cup oil for frying

  1. Combine egg and milk together in a small bowl, mix well.
  2. In a second bowl, combine flour, cornmeal, salt, pepper and garlic salt. 
  3. Dip squash slices first in the egg mixture, then dredge the squash in the dry mixture.
  4. Heat 1/2 inch of oil in a deep skillet over medium heat. 
  5. Fry squash until golden brown.
  6. Enjoy!

Okay guys and gals, I'll be back on Thursday with yet another recipe. Stay tuned for Dani Wednesday. I'm sure she has something positively scrumptious to share with you all! Have a great day, and happy blogging to all!