Login
Create Account
Cheesy Butternut Squash Cavatappi Bake
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Butternut squash adds creaminess to this macaroni dish; packed with Vitamin A but less fat than traditional macaroni and cheese.
-
Main Ingredient
butternut squash
-
Category: Pasta
-
Cuisine: Italian
-
Prep Time: 30 min(s)
-
Cook Time: 30 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
-
Posted By: cookingmama
-
Posted On: Oct 24, 2013
Number of Servings:
Ingredients:
- 3 cups - butternut squash peeled, cubed
- 8 ounces - dried cavatappi or other elbow macaroni
- 1 tablespoons - butter
- 8 ounces - cremini or button mushrooms sliced
- 3 - green onions thinly sliced
- 2 tablespoons - all-purpose flour
- 1 cups - fat-free milk
- 1 1/2 cups - fontina cheese shredded
- 2 slices - reduced-sodium bacon cooked, crumbled (optional)
Directions:
Preheat oven to 375 degrees F. Lightly coat a baking dish with nonstick cooking spray and set aside.
In a medium microwave-safe bowl combine the squash and 2 tablespoons of water; cover with a paper towel. Microwave on high 4 minutes; stir. Microwave, covered, about 4 minutes more or until squash is tender. Carefully remove cover; mash squash; set aside.
Meanwhile, 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 more. Add milk, salt, and pepper. Cook and stir over medium heat until thickened and bubbly. Remove from heat; stir in squash. Add pasta; gently stir to combine.
Transfer half of pasta mixture to prepared baking dish. Sprinkle with half of cheese. Add remaining pasta and cheese. Top with bacon, if desired.
Bake, uncovered, for 20-25 minutes or until heated through and cheese is melted. Top with additional green onions, if desired.
Comments