|Comfort Food Feeds the Body and Soul|
1 large sweet onion
1 half bag of baby spinach
1 half box of whole wheat macaroni
1 block of neuchatel cheese
1 cup parmesan cheese
1 cup of skim milk
1/2 tsp, of sircha sauce
1 tsp. butter
1 tbs. olive oil
Sea salt and pepper to taste
And here we go... Preheat oven to 400 degrees. Peel and cube the butternut squash, cut sweet onion into 1 inch cubes and toss with 1 tbs. of olive oil. Roast the squash and onions for forty minutes or so until softened and beginning to brown. While the vegetables are roasting, cook the macaroni and set aside. On the stove top melt cubed neuchatel with the tsp. of butter and the cup of parmesan cheese, adding the milk slowly, whisking the cheese sauce until smooth. Whisk in the siracha sauce. Salt and pepper to taste. When the vegetables are done, stir together the cooked pasta, cheese sauce ,roasted vegetables and spinach.Reduce oven temperature to 350 degrees. Bake the pasta mixture for 30 minutes foil covered. Enjoy with a sauvignon blanc, as I did, with thoughts of crackling fires and thanksgiving plans, which is right around the corner.
A couple of green tomatoes were still dangling hopefully in the garden. I picked them, breaded them in a panko, flour mixture and fried them in some olive oil as a side dish. The last produce of a growing season come and gone did not go to waste.
Make it, eat it , love it. I know you will.