1) Preheat oven to 375. Lightly coat a 2-quart rectangular baking
dish with nonstick cooking spray; set aside.
2) In a medium microwave-safe bowl combine squash and 2 Tbsp
water; cover w/vented plastic wrap. Microwave on high 4 minutes;
stir. Microwave covered about 4 minutes more or until squash is
tender. Carefully remove plastic wrap. Mash squash; set aside.
Cook pasta according to package directions; drain. In a medium
saucepan heat butter over medium-high heat. Add mushrooms
and green onions. Cook until tender, about 5 minutes. Sprinkle
flour over mushroom mixture. Cook and stir for 1 minute. Add
milk and 1/4 tsp each or salt and pepper. Cook and stir over
medium heat until thickened and bubbly. Remove from heat; stir
in squash. Add pasta. Gently fold to combine.
4) Transfer half of the pasta mixture to the prepared baking dish.
Sprinkle with half of the cheese. Add remaining pasta mixture and
cheese. Top with bacon, if desired. Bake, uncovered, 20-25
minutes or until heated through and cheese is melted. Top with
additional green onions.
Originally Submitted
11/23/2013
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