This recipe is one of my favorite winter time comfort foods. I decided to add some kale to it this year to balance out the cheese and add some color. The rosemary is what makes this recipe to me however if you are not a fan, feel free to omit it.
Adapted slightly from Two Peas and Their Pod
1/2 medium butternut squash – peeled, seeded and chopped
1 T extra virgin olive oil
1/2 lb whole wheat pasta, short type (I used fusilli)
2 1/2 cup milk (cow’s or soy milk)
2 T butter
3 T flour
1/8 tsp nutmeg
1 T chopped fresh rosemary
2 cups cheese (I used cheddar, jack, mozzarella blend)
3/4 cup whole wheat breadcrumbs (made from ~2 slices of bread)
few handfuls of kale leaves, stems removed
Preheat oven to 400 degrees. Place squash on foil lined baking sheet and drizzle with olive oil. Roast till tender, 20-30 mins.
Process bread slices in food processor into crumbs, set aside.
Cook pasta according to package, drain well and set aside.
Add squash to food processor and puree until smooth. Add in 1/2 c milk and puree.
In large skillet or pot, heat over medium heat and melt butter. Whisk in flour, add nutmeg. Cook 2-3 mins, whisking until it smells nutty. Add 2 cup milk and whisk until smooth. Turn to high heat and bring to a boil while whisking, mixture will thicken. Turn to low and whisk in squash puree. Stir in rosemary, add pasta and mix to combine. Stir in kale until it wilts.
Grease 2 quart baking dish. Add 1/2 pasta mixture, cover with 1/2 of cheese. Repeat and top with breadcrumbs. Bake 25-30 mins, until bubbling.