Lately, I have been dying to make a dish with butternut squash in it! I underestimated the yumminess of this veggie last winter, having baked a lot of spaghetti squash, but this winter shall be the one for butternut. My friend Lindsey’s husband is serving with a couple of other folks from our church in Togo, Africa for a 10-day missions trip. She’s husbandless for 10 whole day – count them – 10! She has two little kiddos and so to help her maintain her sanity I divided this recipe in 2 and took one dish over to her and kept the other for us:)
2 c diced butternut squash
2 c uncooked whole grain elbow macaroni pasta
3 Tbs butter
1/2 of diced onion
2 cloves minced garlic
3 Tbs flour
1/2 tsp salt
2 c 2% milk
1c shredded Italian mix cheese
1/2 c grated parmesan
2 c chopped asparagus
2 Tbs olive oil
1/4 c plain breadcrumbs
1/2 Tbs sage
1/2 Tbs oregano
1/4 tsp salt
1/4 tsp cracked pepper
Preheat oven to 425. Cut squash length wise and remove seeds.
Place on aluminum foil lined baking sheet and roast for 1 hour. Chop asparagus and set aside.
Remove butternut squash from oven. Slice butternut squash as shown below and then scoop out of skin so you are left with cubes (like slicing and scooping an avocado).
Set aside squash. Bring water to a boil in medium sized pot and cook pasta. Place measuring cup in sink and drain pasta, being sure to catch 1/4 c of pasta water. Place pot over medium heat. Cook butter, garlic and onion until onion translucent. Add in flour to create a roux.
Stir in milk and cook on medium high until milk is slightly bubbling, stir in cheese and 1 tsp salt. Stir in butternut squash, asparagus and pasta and 1/4 c pasta water.
Grease 3 qt. baking dish (I used 2 8×8 dishes b/c I was bringing to friend) and pour pasta into dish. Mix up breadcrumbs, oregano, sage, salt and pepper. Sprinkle over top of pasta.
Bake at 350 for 30 minutes. Remove from oven and place oven on broil high and bake for and additional 4 minutes until breadcrumbs are browned.