Type of dish: Main Dish, Side Dish

This recipe is courtesy of our CSA customer Terri. You should check our her CSA-based cooking blog.

1 pound whole wheat or multi-grain pasta (elbows or mini-shells)
1 Tablespoon olive oil
1/2 onion, chopped fine
1 Tablespoon white flour
1 1/2 cups milk
1 cup mashed buttercup, butternut, or acorn squash
1 cup grated sharp cheddar cheese (or mixed cheddar blend)
1/3 cup fresh grated Parmesan cheese
sprinkle of nutmeg
salt & fresh ground pepper to taste

Cook pasta according to package instructions.

Saute the chopped onion in olive oil until softened (about 4 minutes), then sprinkle in 1 Tablespoon of flour. Mix to combine, the flour will stick on the onion, do not let brown. Slowly add 1 cup of milk to the onion, about 1Tablespoon at a time, stirring constantly so a thick sauce forms. At first it will look like paste, but as you slowly add the milk, a thick white sauce will form. Go slowly, adding the milk and stirring until the sauce bubbles and absorbs the liquid.

Once a thick sauce has formed (about 10-15 minutes) fold in the mashed squash, mustard powder, cheese, nutmeg and fresh grated pepper. If the sauce gets too thick, add a touch of boiling pasta water to thin it down.

Drain the cooked pasta and gently fold it into the sauce. Mound the pasta into a grease pie plate, or indivdually sized casserole dishes (4) and top with a light sprinkle of bread crumbs and parmesan cheese. (Can be made ahead and frozen up to this point).

Bake in the oven at 350°F for 35 minutes (double the time if previously frozen), until the pasta edges are crusty and brown and the middle is piping hot.

Serves 4

Recipe courtesy of Gazy Brothers Farm