McCulinary Chronicles Recipe Exchange

Hey all, seems like as good a time as any to create a recipe exchange post. We've done these things every so often, and the holidays are typically a good time for food sharing (the weirdness of this year notwithstanding).

So feel free to add your own, I'll post one here and then a few in the comments. I have a wide range of recipes to choose from. Desserts, dips/appetizers, soups, full holiday menus, etc. I'll add a handful of them to start.




When I first heard about this I was extremely dubious but it's absolutely become a favorite of ours. In fact, MrsIanRogue has requested this for her birthday dinner in a couple weeks.

Butternut Squash Mac and Cheese

Approx. Cooking Time: 65 minutes

8 servings


1 lb butternut squash, cubed

12 oz Macaroni Noodles

1/2 cup Panko breadcrumbs

1 1/2 cups vegetable broth

1 cup milk

1 cup Gruyère cheese, shredded

1 cup fresh Parmigiano-Reggiano cheese

1/2 cup plain Greek yogurt

3 garlic cloves, minced

Salt and pepper to taste


Preheat oven to 375°

Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat and let cool for about 10 minutes.

Place the warm squash mixture in a blender. Add salt, pepper, and Greek yogurt. Blend until smooth. Place blended squash mixture in a bowl; stir in cheeses and mix until combined.

Cook pasta according to package directions, but make sure it's still al dente; drain well. Add pasta to squash mixture, and stir until combined. Spread mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.

Sprinkle panko evenly over the hot pasta mixture. Lightly coat topping with cooking spray.

Bake at 375° for about 20 minutes or until bubbly. Serve immediately.

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