Nope, not squash and chocolate together!! (that… doesn’t sound appetizing…)

Squash, cheese, and pasta sounds better….

Something like…..



“Squashy” Macaroni and Cheese

(adapted from Ellie Krieger’s recipe in The Food You Crave)

Serves 8 (8 REALLY hungry people)


  • 16oz box Penne Pasta
  • Two 12oz packages frozen winter squash
  • 2 cups low fat milk
  • 2 cups shredded cheese
  • 1/2 cup part skim ricotta cheese
  • 1 tsp salt
  • 1 tsp dry mustard
  • 1/8 tsp cayenne pepper
  • 2T Panko bread crumbs
  • 2 tsp Parmesan cheese
  • 1 tsp olive oil


Preheat oven to 375 degrees and coat a 9 x 13” baking dish with cooking spray.  Cook penne pasta according to box.  Cook frozen squash and milk in a large saucepan over low heat until it’s all defrosted (unless you let it sit in a bowl all day in the fridge like I did).  Once defrosted, turn head up to medium and cook until simmering.  Remove from heat and mix in the shredded cheese, ricotta, salt, dry mustard, and cayenne pepper.  Pour all this over the macaroni and mix it all together in the baking dish (yum!).  Mix the Panko bread crumbs, Parmesan and olive oil in a bowl and sprinkle that over the pasta/cheese mixture.  Bake for about 20 minutes until the edges start to brown, then broil it for 3-5 minutes so that it’s all nice and crispy on the top.



Scott even helped me cook! Open-mouthed smile


We had this with some chicken on the side, and I added steamed broccoli with a homemade Yogurt Curry Sauce (about 2T leftover Greek yogurt from yesterday’s pancakes, a sprinkle of curry powder, a dash of salt, a dash of ground cumin, and a teeeeeny pinch of cayenne).


This is actually the second time I’ve made this as Scott requested it this week! I LOVE that he loves it so much because you CAN’T taste the squash in it, and it’s a sneaky way for him to actually get some sort of vegetable in his food.  (He did not partake in the broccoli or the curry sauce… his mac n cheese was only that, chicken, and hot sauce lol). 

Seriously – it tastes like there’s about 10 gallons of cheese in this thing, but NOPE! Full of vitamin-A filled squash SmileSmile


HERE’s the chocolate part (and sort of “squashy”…)!!

Dessert was a piece of chocolate (split by Scott and I)– Pumpkin Pie Caramel from Robin Chocolates – a NEW flavor!!  Brittany picked this up for me last weekend when she went to Robin’s opening of her micro-store inside Cayenne Kitchen.

This. Was. AAHHMAZING (Thank you Britt!)!! Smile.  Scott LOVED it too – which for anything pumpkin is HUGE!!!

HPIM1541 Y.U.M! – dark chocolate w/ pumpkin caramel…. tastes EXACTLY how you think it would taste SmileSmile… like pumpkin pie Winking smile

I was checking out her facebook page too – this flavor is going to be around ALL winter, and there’s a few more new ones as well… Gingerbread and Mexican Mole

 SmileSmile *evil grin*