butternut squash mac & cheese

 from cooking light magazine 

4 cups (generous) Butternut Squash, cubed and peeled
2 cups reduced sodium Chicken Broth or reduced sodium Vegetable Broth
1 1/2 cups low fat Milk
1/4 cup plain 2% fat Greek Yogurt
1 1/2 teaspoons dry mustard
1 teaspoon Salt
1/2 teaspoon Black Pepper
1 cup shredded Gruyere Cheese
1 cup grated Pecorino Romano Cheese
1 cup grated White Cheddar Cheese
1 box (1 pound) large elbow noodles, cooked al dente

1. Preheat oven to 375F.  In a large pot, combine cubed butternut squash and chicken broth and bring to a boil.  Reduce heat and simmer for 20-25 minutes, until squash is tender.
2. Remove from heat. Add milk, Greek yogurt, dry mustard, salt, pepper and puree until smooth with an immersion blender. Stir in Gruyere and Romano cheeses until melted and then fold in pasta.  Pour everything into a large cast iron skillet or 13 x 9-inch baking dish lightly brushed with olive oil.
3. Bake for 20 minutes. Remove from oven and turn oven to Broil (Low setting).  Sprinkle cheddar cheese over macaroni and return to oven for an additional 3-5 minutes until cheese has browned and some edges of noodles are crisp.

navajo fry bread

 

2 cups flour

2 tsp baking powder

1/2 tsp salt

1 1/4 cups warm milk

 

1. mix all together; let rest for 15 minutes. heat oil to boiling.

2. sprinkle flour over dough and hands. pull spoonful of dough out flat ~3-4" in diameter and slide vertically into hot oil. (dropping it flat into the pot will splash the oil on you). 

3. cook 2-4 minutes, turn, and cook again till golden brown. let cool a few minutes on paper towels.

 

also good sprinkled with cinna-sugar while hot or drizzled with honey for breakfast or dessert.