½cupshredded cheeseI used cheddar and 2 Tbl. goat cheese
1handful of fresh spinach or kale
Mrs. Dash Garlic & Herb seasoning
2slicesbaconcooked and crumbled (omit for vegetarian version)
Preheat oven to 350 degrees.
Prepare pasta according to package instructions. Drain and reserve.
Peel and cubed butternut squash. Place in a microwave safe bowl covered with water. Microwave on high for 5 minutes. Use fork to test for doneness. If necessary, microwave an additional 3-5 minutes until just fork tender. Drain and reserve.
If topping with crumbled bacon, cook bacon until browned and crispy. Reserve. (omit for vegetarian version).
Melt butter in the skillet and add sliced mushrooms and thyme. Cook over medium heat until golden brown, about 5 minutes. Turn over and cook an additional 3-4 minutes. Dust mushrooms with flour, stir until well coated. Whisk in milk and bring to a gentle boil. Remove from heat and add in cheeses, stirring until melted. Season to taste.
Stir in fresh spinach, butternut squash, and pasta. Pour into a buttered casserole dish. Sprinkle with crumbled crispy bacon (optional). Bake for 20 minutes.
This recipe makes two generous servings but can be easily doubled or tripled to feed a larger crowd.