Cheesy Butternut Squash Cavatappi
Source: Better Homes & Gardens Magazine
Ingredients
- 3 c. peeled and cubed butternut squash
- 8 oz. dried cavatappi or elbow macaroni
- 1 Tbls. butter
- 1 c. sliced button mushrooms
- 3 green onions, thinly sliced (extra for garnish)
- 1 Tbls. all-purpose unbleached white flour
- 1 c. milk
- ¼ t. salt
- ¼ t. course pepper
- cayenne pepper to taste, optional
- 4 slices center-cut bacon, cooked and crumbled
- 6 oz. (1-1/2 c.) fontina cheese, shredded
Instructions
In a medium microwave-safe bowl combine squash and 2 tablespoons water; cover with vented plastic wrap. Microwave on high for 4 minutes; stir. Microwave, covered, about 4 more minutes or until squash is tender. Carefully remove plastic wrap. Mash squash; set aside.
Cook pasta according to package directions; drain.
In a medium saucepan, heat butter over medium heat. Add mushrooms and green onions. Cook until tender, about 5 minutes.
Sprinkle flour over mushroom mixture. Cook and stir for 1 minute.
Add milk, salt, pepper and cayenne pepper, if using. Cook and stir over medium heat until thickened and bubbly. Remove from heat.
In another bowl, add pasta, squash and sauce; gently fold to combine.
Transfer half of the pasta mixture to a 2-quart baking dish coated with non-stick cooking spray. Sprinkle with half of the cheese. Add remaining pasta/squash mixture and the rest of the cheese.
Top with bacon and additional sliced green onions.
Bake uncovered for 20-25 minutes at 350 degrees until heated through and cheese is melted.
Serve and season with additional salt and pepper if desired.
NOTE: If using frozen squash that has thawed and drained, you do not need to add water when microwaving.