Description
I received this recipe from a dear friend. This is a quick, great way to incorporate a fall vegetable into a comfort-food favorite. Sweet, creamy, and delicious.
Ingredients
- 1 butternut squash, halved lengthwise and seeded
- 1 (16 ounce) package rotini pasta
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ½ teaspoon dry mustard
- 2 cups milk
- 6 ounces shredded white Cheddar cheese
- 6 ounces shredded Cheddar cheese
- ¼ cup seasoned dry bread crumbs, or as needed
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Place squash
- cut-side down
- on a baking sheet.
- Roast squash in the preheated oven until soft
- 40 to 50 minutes. Remove squash flesh from skin and set aside. Reduce oven temperature to 375 degrees F (190 degrees C).
- Meanwhile
- bring a large pot of lightly salted water to a boil. Cook rotini in boiling water until tender yet firm to the bite
- about 8 minutes; drain.
- Melt butter in a large saucepan over medium heat. Whisk flour and mustard into melted butter until smooth
- about 1 minute. Gradually whisk milk into flour mixture until thick like heavy cream
- 5 to 7 minutes. Remove from heat.
- Stir squash
- white Cheddar cheese
- and Cheddar cheese into milk mixture until cheese is melted. Stir rotini into cheese mixture. Pour cheese mixture into a 9×13-inch baking dish. Top with bread crumbs.
- Bake in the preheated oven until topping is golden
- about 10 minutes.
Prep Time: 15 mins
Cook Time: 1 hr 5 mins
Total Time: 1 hr 20 mins
Servings: 10