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Cheesy Butternut Squash Cavatappi Bake Recipe

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This recipe for Cheesy Butternut Squash Cavatappi Bake is from The White Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups peeled and cubed butternut squash
8 oz. dried cavatappi or other elbow macaroni
1 tbsp. butter
8 oz. cremini or button mushrooms, sliced
3 green onions, thinly sliced
2 tbsp. all-purpose flour
1 cup fat-free milk
6 oz. fontina cheese, shredded (1 1/2 cups)
2 slices reduced-sodium bacon, cooked and crumbled (optional)
Directions:
Directions:
Preheat oven to 375ºF. Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray; set aside.

In a medium microwave-safe bowl combine squash and 2 tbsp. water; cover with vented plastic wrap. Microwave on high for 4 minutes; stir. Microwave, covered, about 4 minutes more or until squash is tender. Carefully remove plastic wrap. Mash squash; set aside.

Meanwhile, cook pasta according to package directions; drain. In a medium saucepan heat butter over medium-high 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 and 1/4 tsp each of salt and pepper. Cook and stir over medium heat until thickened and bubbly. Remove from heat; stir in squash. Add pasta. Gently fold to combine.

Transfer half of the pasta mixture to the prepared baking dish. Sprinkle with half the cheese. Add remaining pasta mixture and cheese. Top with bacon, if desired. Bake uncovered, 20 to 25 minutes or until heated through and cheese is melted. Top with additional green onions.
Number Of Servings:
Number Of Servings:
6

 

 

 

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