This recipe and video are sponsored by our brand partner Ocean Mist Farms

Makes 2 pizzas, Serves 6
Start by making your favorite Pizza Dough, or use two store-bought crusts

Like this one from Displaced Housewife

Ingredients

1 large winter squash, halved and seeds removed
1 onion, quartered
1 1/2 cups Ocean Mist Farms Season & Steam Quick Cook Brussels Sprout Halves, or 1 1/2 cups halved Brussels Sprouts
1/2 cup dried cranberries
1 lb fresh, salted mozzarella, thinly sliced

1/2 cup fresh ricotta cheese
handful toasted pine nuts
Parmigiano-Reggiano, grated (or grated cheese of choice)
red pepper flakes, to taste
olive oil, as needed
sea salt, to taste

For the Brussels Sprout Topping:

1 1/2 cups Ocean Mist Farms Season & Steam Supershreds Superfood, or 1 cup Brussels Sprouts, chiffonade

1 tbsp lemon juice

2 tbsp olive oil

1 tsp honey

salt and pepper to taste

Directions

Preheat oven to 425 degrees F.

Place squash and onions on large baking sheet and drizzle with olive oil and sprinkle with salt. Roast until cooked through and edges of onions and squash are slightly caramelized with a nice brown color. Remove from oven and set aside to cool a bit.

Season the Ocean Mist Season & Steam Quick Cook Brussels Sprouts Halves with salt and pepper and cook in the microwave, according to package directions. Save leftover sprouts for another use or a side dish. (If not using the ocean mist variety, on a separate sheet add the Brussels sprouts, drizzle with olive oil and sprinkle with salt. Then roast at 425˚F for 10 minutes. Remove from oven and set aside to cool a bit.)

Increase the oven temperature to 500 degrees F.

When cool enough to handle, scoop squash flesh from skins. Discard skin and place flesh in a food processor or blender with onions, oil, and any liquid that has collected on the baking sheet. Season with salt and red pepper flakes and puree until smooth (add additional oil or a bit of water if needed).

Roll out both pieces of pizza dough to desired thickness on parchment paper sprinkled with flour then transfer to a baking sheet or baking steel. Spread the squash puree over the prepared dough and top with mozzarella slices and dollops of ricotta. Scatter the Brussels sprouts halves and pine nuts on top and bake for 15 minutes or until cooked through.

For the Brussels Sprout topping; whisk the lemon juice, olive oil and honey in a medium bowl. Season to taste with salt and pepper. Toss in the shredded brussels sprouts until will coated.

Top the cooked pizzas with the dressed shredded Brussels Sprouts and dried cranberries and enjoy!

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Add the butternut squash to a parchment lined baking sheet. Add olive oil and salt and pepper and toss to coat. Roast for about 25 - 30 minutes or until tender."]}],["block_type",2]]}]}],["pivot",{"__iterable":"Map","data":[["feed_id",617],["post_id",6877325],["priority",1],["created_at","2020-02-18 12:45:25"],["updated_at","2020-02-18 12:46:35"]]}],["urls",{"__iterable":"Map","data":[["main","thefeedfeed/video/roasted-butternut-squash-mac-and-cheese"]]}],["priority",1],["flags",12],["serving_amount_measurement",null],["created_at","2020-02-18 12:45:25"],["recipe_link",null],["recipe_type",4],["serving_amount","6-8"],["nutrition_facts_text",null],["text","Our go-to mac and cheese recipe!"],["affiliate_disclosure_text",null],["recipe",null],["author_id",122],["blurb_text",null],["preparation_time_additional",null],["cooking_time",5400],["status",0],["preparation_time",1200],["recommended_at",null],["updated_at","2020-02-18 12:46:35"],["count_rating_votes",5],["title","Roasted Butternut Squash Mac and Cheese"],["deleted_at",null],["post_id",6877325],["sponsor",null],["video",{"__iterable":"Map","data":[["id",475],["url","https://data.thefeedfeed.com/video/6U-COkl7yj0.mp4"],["created_at",null],["updated_at",null],["is_possible_broken",0],["is_big",0]]}],["id",6877325],["image",{"__iterable":"Map","data":[["id",2928736],["url","https://data.thefeedfeed.com/static/videos/NDVkQAJFMhJRzaP.jpg"],["path","https://data.thefeedfeed.com/static/videos/NDVkQAJFMhJRzaP"],["extension","jpg"],["type","internal"],["server",1],["created_at",null],["updated_at",null]]}],["feed_id",617],["rating","4.00"],["grabbed_at",null],["editor_text","

Use whatever cheese you have leftover in this versatile mac and cheese recipe. If you don't want to use butternut squash, you can use whatever leftover roasted vegetable you have on hand. Cauliflower and broccoli is great here as well!

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This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!

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For more delicous recipes by Nikole of @urhealthnut, be sure to check out her blog here!

Ingredients
1 large Butternut squash cut in half and de-seeded
1 medium shallot peeled
1 garlic bulb
4 cups low sodium vegetable or chicken broth
1-2 tbsp extra virgin olive oil
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/2 tsp dried thyme
1/2 tsp sea salt
1/4 tsp pepper to taste

Toppings

Crunchy Chickpea Croutons
1 can chickpeas
1 tbsp olive oil
1/4 tsp garlic powder
1/4 tsp sea salt
1/4 tsp black pepper

Garlicky Cheesy Kale Chips
4 cups roughly chopped black kale
1 tbsp olive oil
2 tbsp nutritional yeast
1/4 tsp garlic powder
1/4 tsp sea salt
1/4 tsp black pepper

Directions:
Pre-heat oven to 350F.

Line a large baking sheet with parchment paper. Place butternut squash and shallot on baking sheet, drizzle and rub down with olive oil and season with garlic powder, cayenne pepper, dried thyme, sea salt and black pepper. Then place butternut squash face down.

For the garlic simply cut a 1/4 inch off the top so that the top of the garlic cloves are exposed just a bit. Place on a square of foil, drizzle with olive oil and wrap up with the foil and place on the baking sheet with onion and squash. Roast everything in the oven for 45 min.

Drain and rinse and peel chickpeas.

Transfer chickpeas to a clean tea towel and dry well to get extra crispy.

Transfer to one side of another baking sheet lined with parchment paper. On the other side of the baking sheet lay out chopped kale evenly spread out.

Drizzle olive oil on both chickpeas and *kale and season with garlic powder, sea salt and pepper.

On the kale only sprinkle with nutritional yeast.

Bake for 15 min then remove kale, toss chickpeas and bake chickpeas for another 30 min.

Once squash is done roasting simply **scoop out the meat using a spoon.

Transfer squash meat, roasted shallot and garlic butter into a large pot with broth, another sprinkle of salt and pepper and bring to a boil.

In 2-3 batches ladle out soup into a high speed blender and blend for 15-30 sec until smooth.

Serve right away into bowls and top with chickpeas and kale and enjoy.

Notes
*I like to massage the olive oil into the kale for just a few seconds to soften them up and get the oil to sink right in for extra crispness.
**I like to use a metal measuring spoon to easily scoop out the meat from the skin of the squash.

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Add squash cubes to a baking sheet and drizzle with 2 tablespoons olive oil and season with salt and pepper. Roast for 30 minutes, flipping halfway through, or until tender. Set aside.","Meanwhile, in a large, heavy bottomed pot, heat butter and remaining olive oil over medium heat. Once butter is melted add shallots and season with salt, pepper and crushed red pepper. Cook for 5 minutes, or until slightly softened. Meanwhile bring chicken stock to a simmer in a separate pot.","Add rice, tossing to coat in butter and oil, and cook for 2 minutes, or until fragrant. Add wine and let reduce by half. Once wine has reduced, begin adding stock in one cup at a time, stirring frequently until it has all absorbed. 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Don't be intimidated by making your risotto at home - this recipe with butternut squash, BelGioioso Parmesan Cheese, BelGioioso Mascarpone Cheese, and bright lemon zest is the perfect place to start! This risotto gets its creaminess from BelGioioso Cheese and earthy herbiness from fresh sage. Such a decadent and warming dish to tackle your fears of homemade risotto!

\n\n

Be sure to show us what you're making this holiday season with BelGioioso Cheese for a chance to win some awesome prizes. Read more about our contest here!

\n\n

Happy 40th Anniversary BelGioioso Cheese! Click here to learn more about their wide variety of cheeses.

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Welcome to the Feedfeed + Eggland’s Best hub with our favorite recipes featuring eggs! Serving ordinary eggs can feel, well, a bit ordinary. Serving up Eggland’s Best will make you feel like you’re doing something special. Eggland’s Best is perfect for a nutritious diet with more than double the omega-3s and vitamin B12, along with 6x more vitamin D compared to ordinary eggs!

\n\n

Learn more about Eggland's Best here.

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Whether you’re a lifelong Vegan or are looking to incorporate more plant-based foods into your diet, we have tons of recipes from the feedfeed community to inspire you. With everything from vegan desserts to pastas, and even tacos, you’re bound to find a new favorite vegan recipe! Craving some vegan sweets? Check out our 5 favorite vegan desserts here.

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