79 squash macaroni Recipes

salt, elbow macaroni, extra virgin olive oil , 1 turn of the pan (evoo), unsalted butter, fresh thyme, onion, all-purpose flour, chicken broth, frozen butternut squash, thawed, heavy cream , can also use half-and-half, sharp cheddar cheese, shredded (8 oz), parmigiano-reggiano cheese, grated (a coupleof handfuls), fresh nutmeg, grated (eyeball it), fresh ground pepper

elbow macaroni, frozen pureed winter squash, low-fat milk, extra-sharp cheddar cheese, grated (about 1 1/3 cups), monterey jack cheese, grated (about 2/3 cup), part-skim ricotta cheese, salt, mustard powder, cayenne pepper, parmesan cheese, grated, unseasoned breadcrumbs, olive oil

pasta (macaroni or ziti, recommend hollow, ribbed ), extra virgin olive oil, onion, garlic cloves, chopped, thyme, butter, flour, chicken stock, whole milk, salt and pepper, nutmeg, frozen butternut squash, thawed, hot sauce, parmesan cheese, sharp cheddar cheese, fresh parsley, paprika

roasted vegetable broth (about 8 cups), elbow macaroni, diced tomatoes, drained, sliced green beans, chopped yellow crookneck squash, frozen green peas , unthawed, reserved cooked vegetables from roasted vegetable broth, chopped fresh basil, grated parmesan cheese

olive oil, chopped onion, chopped fresh oregano, garlic cloves, minced, chopped yellow squash, chopped zucchini, chopped carrot, fresh corn kernels (about 2 ears ), chopped tomato, divided, fat-free , less-sodium chicken broth, divided, uncooked ditalini pasta (very short tube-shaped macaroni), great northern beans, rinsed and drained, fresh baby spinach, salt, freshly ground black pepper, grated asiago cheese, coarsely ground black pepper (optional)

onion, chopped, crushed garlic, olive oil, curry powder, ground cumin, ground turmeric, vegetable stock, dry lentils, diced tomatoes with juice, uncooked white rice, frozen corn, elbow macaroni, spaghetti squash

oil, garlic, chopped, onions, chopped, celery, chopped, carrots, sliced, chicken broth, water, tomato sauce, red wine, kidney beans, green beans, sliced, spinach, yellow squash, quartered and sliced, dried oregano, dried basil, salt, pepper, elbow macaroni

tomato sauce, tomato paste, tomatoes, yellow squash, zucchini, onion, garlic cloves, breast of chicken, elbow macaroni

butternut squash, macaroni (i like the smart taste rotini pasta), fat-free evaporated milk, sharp cheddar cheese, shredded, part-skim ricotta cheese, dry mustard, salt, paprika, cayenne pepper, dry breadcrumbs (panko works well), parmesan cheese, shredded, melted cooled butter or 1 tsp olive oil, paprika

wholewheat rotini, frozen butternut squash, shredded reduced fat cheddar cheese, salt, dry mustard, parmesan cheese, bread crumbs, fat free milk

macaroni such as cassarecci , strozzopretti or ziti with lines, extra-virgin olive oil, onion, finely chopped, garlic, finely chopped, fresh thyme, finely chopped, butter, all-purpose four, chicken stock, whole milk, salt and freshly ground black pepper, nutmeg, grated to taste, frozen butternut squash , defrosted, a few dashes hot sauce, grated parmigiano-reggiano, extra-sharp yellow cheddar, a handful fresh parsley leaves, finely chopped, sweet paprika

macaroni, olive oil, butter, onion chopped, flour, chicken broth, butternut squash cooked can use frozen cubed, cream or half and half, graded cheese cheddar or any other, parmigiano cheese grated, nutmeg ground, salt and pepper to taste, bread crumbs with handful more parm cheese

macaroni (penne rigate), chicken broth, broccoli rabe, squash, mushrooms, eggplant, sun dried tomatoes, onion (large), garlic, olive oil, balsamic vinegar

white sweet potatoes, peeled, quartered, carrots, peeled , cut into 1/2 -inch rough chunks, white potato, peeled and rough cut, butternut squash , blue hubbard squash (peeled and cubed) or 1 cup sweet pumpkin (peeled and cubed), green beans, cut into 2-inch lengths, elbow macaroni (optional,), kale (or a mix, coarsly chopped) or 2 cups cabbage (or a mix, coarsly chopped), olive oil or 1/3 cup extra virgin, coarse salt (or to taste ), fresh ground pepper

elbow macaroni, squash puree (from the freezer section! but feel free to use your own fresh squash), salted butter (if using unsalted add a few shakes of table salt), all-purpose flour, dry mustard, white pepper, nutmeg, milk (i use 2%), cream, sharp cheddar cheese, shredded

elbow macaroni, zucchini, chopped but unpeeled, yellow squash, chopped unpeeled, tomato, chopped, parmesan cheese, onion, chopped, half-and-half, ground nutmeg, onion powder, garlic powder, garlic clove, crushed, black pepper, parsley, green olives, sliced

olive oil, onion chopped, celery chopped, carrots chopped, garlic minced, dried oregano, dried basil, zucchini chopped, summer squash chopped, vegetable broth (14.5 oz each), fire-roasted diced tomatoes (14.5 oz each), whole bay leaf, red or white kidney beans (15 oz each), macaroni uncooked, green beans, frozen, baby spinach

olive oil, chopped onion, thick) diagonally sliced carrot, sliced celery, diced tomato, diced peeled butternut squash (about 1 small), water, salt, black pepper, fat-free , less-sodium chicken broth, cannellini beans or other white beans, rinsed and drained, garlic cloves, minced, broccoli or cauliflower florets, sliced green cabbage, sliced collard greens (about 1/2 bunch) or kale or spinach, uncooked small seashell pasta or elbow macaroni, chopped fresh or 2 tsp dried rubbed sage, chopped fresh or 3/4 tsp dried thyme