Did you know that you can cook a butternut squash in the slow cooker? I didn't either but now I am not sure I will be making it any other way! (Unless one day I am brave enough to try a pressure cooker!)
If you have been following me on Instagram @scrappygidget you will know that I have recently been given the opportunity to be an #OurFamily #Fambassador and I am enjoying this fun journey!
As #Fambassador of the Month for October I thought it would be fun to share some of my most hauntingly favorite eats while utilizing the incredible ingredients the Our Family brand has to offer, as well as testing out some of the great recipes available on their website https://www.ourfamilyfoods.com/recipes/
I was craving a #childhoodclassic hot dogs and mac and cheese and thought it was the perfect opportunity to try out the Our Family recipe for Butternut Squash Mac & Cheese . I was really excited to try out this recipe as a fun way to "sneak" in a great vegetable for kids or picky eaters in your life and to simply celebrate a fantastic ingredient!
My mummy dogs are always fun for me to make and bring back memories of the well known "Pigs in a Blanket" dinner many of us are familiar with but adding that spooky holiday twist.
The butternut squash was so easy - first pick up a great squash from your local farmer's market or grocery store that is about the size of your slow cooker so that it will fit the length of your slow cooker.
Place your butternut squash directly in the slow cooker - seriously!
No need to add water, stock, or anything else - just the gorgeous gourd! Place the slow cooker on "Low" for 5-6 hours or on "High" for 3-4 hours. You will know the squash is ready when you can check it with a knife and it easily slides into the squash.
You can cook your pasta according to the directions on the box about 10 minutes before the squash is ready to come out of the slow cooker (or even after it is done you can start your pasta as the squash will be reheated as you combine all the ingredients together).
With the squash having spent time in its special slow cooking sauna for several hours, you will love how easy it is to cut into it and clean out the seeds, scraping the "meat" of the gourd into a large mixing bowl.
Next step is to use an immersion blender (a hand mixer will work fine too, or even a blender!) to get a creamy smooth consistency.
Transfer the squash mixture to a sauce pot on the stove and begin heating up. Once it begins to get warm, time to add the delicious sharp cheddar cheese! You can add the amount according to the recipe and even a little extra to your liking! Stir together until well incorporated.
Once the cheese has melted into the mixture, you can fold in your cooked elbow noodles, making sure everything is well coated and evenly distributed. Serve hot!
Then using a knife, cut the dough into strips (try to gauge how many mummy-dogs you are using and divide the dough equally.
Next you simply have to wrap the strips of crescent dough around each hot dog, feel free to get creative and messy with this step - as not all mummies are wrapped equally! The different layers and direction of the dough will give each mummy creation its own unique characteristics! This step is especially fun for kids to get "hands on" and help in the process!
Line the dogs evenly spaced on the lined baking sheet...
and bake according to the crescent roll directions, or until golden brown and the dough is cooked through.
Now it is time to serve up your ghoulish creation! Use yellow mustard or ketchup for "eyes" on your mummy dogs for that extra touch!
FUN TIP - you can use the same method of mummy dog preparation on small cocktail wieners for small fun bite-sized appetizers for a party or festive Halloween gathering.
Be sure to check out https://www.ourfamilyfoods.com/recipes/ for more great inspirational recipes!
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