Butternut squash Mac and Cheese

I made Butternut squash Mac and Cheese a few weeks ago and I thought it turned out great! The only drawback was it took a bit longer and Leela went to bed later than I wanted her to.
I used the recipe in my good ol' Betty Crocker Cookbook as a guide and expanded it/added to it.

I peeled and seeded a fairly large butternut squash, cut up half in ~2" chunks, and covered the chunks in about 2" of water and cooked/boiled until tender.
I used a whole box (1 lb) of swirly pasta, can't for the life of me remember it's name now.
I cooked that in boiling water per the instructions.
I made 2 cups of the thin white sauce, per Betty Crocker (in a saucepan make a roux with 2T flour, 2 T butter, salt and pepper gradually whisk in 2 c milk and bring to a slight boil, and remove from heat).
When the squash was done, I pureed the squash in the blender and added the white sauce as needed for liquid.
When the pasta was cooked and drained I combined the squash mix with pasta some butter and probably about 8 oz of cheddar cheese, grated on low until everything was melted and mixed together well - yum!

The butternut squash made it really creamy.

Apparently I like making this and make this at least once a year - here and here (though using pumpkin), each time has been a little different.

Coconut Red Lentil Curry

I made this Coconut Red Lentil Curry last month. I thought it turned out pretty good. Ebon seemed to like it well enough.

Peanut Sauce

I used this Peanut Sauce recipe in an stir fry a few months ago.
I wasn't excited about it, I felt like it was missing something.

Pumpkin Muffins

I made some Pumpkin Muffins in preparation for our trip to Nebraska over Christmas. These turned out so great. I was a little wary about all the spices, but they tasted great!
My modifications were to use about 2 cups of pumpkin, I forgot the buttermilk, and skipped the pumpkin seeds because I didn't have them. I think I also used all white whole wheat flour instead of the two flours in the recipe.
They were so moist and didn't fall apart or become really crumbly. I would give them 5 stars for traveling. Leela loved them. I froze the muffins I didn't use and they have been great quick breakfast items for Leela and I.

Kale and (Soy) Chorizo Soup

I made this soup the other night. I thought it turned out pretty good. I followed the recipe pretty closely except for using Trader Joe's Soy Chorizo. It was a little spicy for Leela, but she ate a little bit of it.

Apple Crisp with Almonds

Last night I made Apple Crisp with Almonds to use up the remaining apples from our trip to the orchard. I followed the recipe except for the process, and I used slightly less lemon zest and I subbed some rolled oats for the flour (so I guess I did change it quite a bit...par for the course). We were lacking in the bowl department, so I put all the apples in the baking dish, then mixed up the rest of the filling ingredients and sprinkled it on the apples as uniformly as I could. I also forgot the almonds for the topping until I sprinkled it on, so I just spread the almonds on top.
I thought it turned out really yummy. I tasted all of the subtle flavors of the lemon zest and almond extract wrapped around the apples, cinnamon, nutmeg, and crumbly topping!

Cream of Leek and Potato Soup

Thanks to Ebon's searching and a leek in the CSA share we made a Leek and Potato soup the other night for dinner.

It turned out really great and it was super easy. Ebon's request was to have a few potato chunks in the soup. He also said it could have been a bit thicker. I wanted to add more potatoes, but he wanted to follow the recipe... oh well.
We served this with salad and bread.