HARVEST MOON MACARONI - RACHAEL RAY
This is Rachael Ray's recipe, and it is quite tasty! I am posting it the original recipe, but I used a full box of squash for only half the recipe, reduced the oil significantly, used 1% milk, and added sage rather than nutmeg, as I am not a fan of nutmeg. It still has a very creamy texture, without all the cheese of your regular mac and cheese.
Provided by pwdcrazy
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Bring water to a boil, season with salt and cook macaroni to al dente.
- Preheat broiler and place rack in middle of the oven.
- Heat the extra-virgin olive oil in a sauce pot over medium heat, saute onions and garlic until soft, 6 to 7 minutes and stir in the thyme.
- Scoot onions off to side of pan and melt butter, whisk flour into butter and combine whisk 1 minute then whisk in stock and milk, season sauce with salt, pepper and nutmeg, and cook until thickened, about 3 to 4 minutes.
- Stir in butternut squash and a few dashes hot sauce. Reduce heat. When sauce comes to a bubble, stir in Parmigiano. Combine the sauce and macaroni, transfer to a casserole dish and top with shredded yellow Cheddar, chopped parsley and paprika. Brown the macaroni under broiler, 4 to 5 minutes until brown and bubbly.
Nutrition Facts : Calories 607.7, Fat 23.9, SaturatedFat 12.1, Cholesterol 51.9, Sodium 484.8, Carbohydrate 74.1, Fiber 3.7, Sugar 8.2, Protein 24.3
HARVEST MOON SOUP
Nothing is more perfect on a crisp fall day that this soup. I am serving soup shooters as an appetizer for this year's thanksgiving
Provided by GingerlyJ
Categories Vegetable
Time 1h
Yield 5 cups, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- a large stock pot, heat olive oil and saute onion and celery until translucent. Add chicken broth, salt, pepper, cinnamon, nutmeg, sage, squash, apples and parsnip. Simmer for 45 minutes or until the squash, apples and parsnip are fork tender. Using a submersion blender puree the soup until smooth or puree in a food processor or blender. Add goat cheese, butter and maple syrup and continue to blend until all have emulsified together. Ladle into a bowl, garnish with chopped or dried sage if desired.
Nutrition Facts : Calories 489.8, Fat 32.6, SaturatedFat 13.7, Cholesterol 45.3, Sodium 1469.4, Carbohydrate 38.4, Fiber 3.6, Sugar 27.7, Protein 13.5
HARVEST MOON MACARONI ALA RACHAEL RAY
I saw this on the 10/25/08 episode of 30 Minute Meals and just had to try it. It was WONDERFUL! Even my husband who isn't the biggest fan of squash in general really enjoyed this. The recipe calls for a 10oz box of frozen butternut squash, but I couldn't find that ANYWHERE I looked so I just bought a butternut squash, halved it, seeded it, and roasted it in a 350 degree oven for about an hour and a half and then peeled it and pureed it. I used about a quarter of it for this recipe, and the rest I'll reserve for butternut squash soup this fall. I thought about using jars of butternut squash baby food, but thought better about it for my first attmpt at this, but after pureeing the squash with a little bit of water, I'm sure baby food would work out just fine in this if you're okay with that.
Provided by I Cook Therefore I
Categories Vegetable
Time 30m
Yield 6 , 6 serving(s)
Number Of Ingredients 18
Steps:
- Cook pasta according to package directions.
- Preheat broiler
- Heat the olive oil in a sauce pan over medium heat and saute onions and garlic until soft, about 6-7 minutes, stir in the thyme.
- Scoot the onions off to the side of the pan and melt the butter.
- Combine the flour and the butter, whisk about a minute in the pan.
- Whisk in the stock and the milk and season the sauce with salt, pepper and nutmeg, cook until thickened about 3-4 minutes.
- Stir in the butternut squash and a few dashes of hot sauce.
- Reduce heat, when the sauce comes to a bubble add in the parmesan cheese and stir to melt.
- Combine the sauce and the pasta and transfer to a casserole dish (9X13 works well) and top with cheddar cheese.
- Place the dish under the broiler for about 3 minutes or until cheese is bubbling and browned.
- Top with the chopped parsley and paprika to garnish.
- Enjoy!
Nutrition Facts : Calories 637.3, Fat 26.1, SaturatedFat 13.3, Cholesterol 60.3, Sodium 520.7, Carbohydrate 74.5, Fiber 3.7, Sugar 7.7, Protein 26.4
CHINESE HARVEST MOON COOKIES
A variation of Chinese harvest moon cakes, I found this in "China : the culture" book. Very tasty and rich, so be careful! add more vanilla, if you so wish.
Provided by coconut.fiend.
Categories Dessert
Time 22m
Yield 2 dozen
Number Of Ingredients 5
Steps:
- Combine all ingredients in a large bowl. mix well.
- roll desired sized balls with your palms and press them onto a cookie sheet. they not expand that much, so be specific.
- bake at 350F for 13 - 15 minutes, depending on your preference.
Nutrition Facts : Calories 1432.7, Fat 128.3, SaturatedFat 61.1, Cholesterol 244, Sodium 945.5, Carbohydrate 64.7, Fiber 8.4, Sugar 54, Protein 16.2
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