====== 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)
  
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  - Coat 9x13 baking dish with cooking spray.
  - In pot or microwave oven steam squash with small amount of water until tender. Mash and set aside.
  - 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.
  - 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
  - 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.
  
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  Serves: 8-10      Total Cook Time: 1hr. 
  Source: Midwest Living Recipes for All Seasons vol 4
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{{tag>food maincourse}}