Cheesy Butternut Squash Cavatappi Bake

Cheesy Butternut Squash Cavatappi Bake

1 butternut squash, cooked and mashed
8 oz cavatappi or elbow macaroni, cooked according to package directions
1 tbsp butter
3 green onions, thinly sliced
2 tbsp all purpose flour
1 cup milk
6 oz shredded fontina cheese (or sharp cheddar, or a mix)
3 slices bacon, cooked and crumbled

1. Pre-heat oven to 375 degrees.  Grease a 2 quart baking dish; set aside.
2. In a medium saucepan heat butter over medium-high heat.  Add green onions and cook until tender, about 5 minutes. Sprinkle flour over green onions; cook and stir for 1 minute.  Add milk and 1/2 tsp salt and pepper.  Cook and stir over medium heat until thickened and bubbly.  Remove heat; stir in squash.  Add pasta and gently fold to combine.
3. Transfer half the pasta mixture to the baking dish.  Sprinkle with half of cheese and bacon.  Add remaining pasta, followed by cheese and bacon.
4. Bake uncovered for 20-25 minutes.  Top with additional green onions.

Notes: This will make about 6 servings.  The original recipe calls for mushrooms, so if you're a fungi fanatic, add some cremini or button mushrooms.

Cooking a Squash: The easiest way is to cut it down the middle lengthwise, scoop out the seeds, and place it cut side down on a foil lined baking sheet with a few tbsp of water.  Bake for about an hour at 350 degrees, or until a fork easier goes through the flesh.  Another option, which won't take as long but requires more work, is to cut the squash into cubes and microwave for 5-10 minutes in a dish covered in vented plastic wrap, and then mash when the squash is tender.

Recipe Origination: From "Better Homes and Gardens" with a few tweaks.