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Cheesy Butternut Squash Bake

  • 6 cups (medium 2 1/2lb) butternut squash - peeled and cubed
  • 1 lb elbow macaroni or dried cavatappi
  • 2 Tbsp butter
  • 16 oz fresh cremini or button mushrooms - sliced
  • 6 green onions - thinly sliced
  • 4 Tbsp flour
  • 2 cup milk
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 12 oz Fontina or Gruyere cheese - shredded
  • 4 slices bacon - cooked and crumbled (optional)


  1. Coat 9×13 baking dish with cooking spray.
  2. In pot or microwave oven steam squash with small amount of water until tender. Mash and set aside.
  3. Cook pasta according to package directions and drain. In empty pot heat butter past foaming, add mushrooms and green onions, cook about 5 min. or until tender. Sprinkle flour over mushroom mixture. Cook and stir for 1 min. Add milk and salt and pepper. Cook and stir over medium heat until thickened and bubbly. Remove from heat; gently stir in squash and pasta.
  4. Transfer half the pasta mixture to the baking dish. Sprinkle with half the cheese. Add remaining pasta mixture and cheese. If using bacon sprinkle on top
  5. Bake uncovered in 375 deg oven for 20-25 minutes or until heated through and cheese is melted. If desired sprinkle with additional sliced onions.


Serves: 8-10      Total Cook Time: 1hr. 
Source: Midwest Living Recipes for All Seasons vol 4



recipe/cheesybutternutsquashbake.txt ยท Last modified: 2015/10/02 02:39 by rob