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
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.