3 cups peeled and cubed
Butternut Squash
1 cup chopped broccoli (I used fresh)
8 oz. pasta
1 Tbsp. butter
1 can mushrooms
1 tsp. dehydrated onions
or 3 green onions
2 Tbsp. flour
1 cup milk
4 to 6 oz. grated cheddar
cheese
2 slices bacon, crumbled
Seasonings
Preheat oven to 350. Grease 2-qt. baking dish; set aside.
In microwave bowl, combine
squash and 2 tbsp. water. Cover with
plastic wrap and pierce to vent. Cook on
high for 4 minutes. Stir. Wrap and continue cooking another 4
minutes. Mash if desired. I left mine cubed. Set aside.
Cook pasta. We like penne but elbow pasta works well
too. Drain.
In medium saucepan, melt
butter and then add the mushrooms and onions.
I can only eat dehydrated, but green or white onions would go well. Sprinkle the flour over the mushroom mixture
and cook for one minute. Add milk and
some salt and pepper. I also added a
shake of Lawry’s Seasoning to make it my own.
Stir over medium heat until
bubbly and thickened. At this point, I
added a few scoops of the grated cheese.
Add broccoli, squash and pasta.
Fold with a big spoon.
Transfer mixture to
casserole pan and sprinkle the rest of the grated cheese on top with crumbled
bacon. Bake, uncovered, for 25 minutes.
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