A Squash Love Affair
November 10th, 2009
Is there anything more blissfully autumnal than baking with butternut squash? Yummo.
At the farmer’s market this Saturday, one of the nice farmers was proffering some tasty recipes (which was a pretty good racket, because how do you grab the free recipe and then walk away without buying the ginormous squash?). It was fabulous.
Butternut Squash Casserole
3-4 cups of butternut squashed, peeled and chunked into bite-sized pieces
Some cooked chicken (yeah, I added that ingredient and just threw some in till it looked good)
2 tsp. olive oil
1/4 tsp salt
1/2 lb whole wheat macaroni
2 Tbs butter
2 Tbs flour
1 1/2 cups milk
1 3/4 cheddar cheese, shredded and divided
Yummy spices per your discretion (I did garlic powder, onion salt, and sage)
Preheat oven to 375. Toss squash with oil and salt on a foil lined tray. Bake for 20 minutes or until tender, set aside.
Cook pasta for 2 minutes less than package directions call for; drain and place in a bowl with squash and chicken.
Melt butter over low heat. Whisk in flour; cook for two minutes. Slowly whisk in milk. Bring mixture to a boil, then reduce heat and simmer for 3 minutes, stirring occasionally.
Add 1 1/2 cups cheese. Stir until melted. Stir in spices. Stir cheese sauce into pasta and squash.
Spoon into a greased casserole dish (not sure on size – I doubled the recipe and used a 9 x 13 pan, so maybe a 9 inch square?) Sprinkle with remaining cheese. Bake 10 minutes.