Thursday, December 20, 2012

Butternut Squash Mac & Cheese with Swiss Chard

olive oil cooking spray
1 TBS + 1 TSP butter
2 TBS flour
1 cup milk (I used almond)
1 cup cheddar
1 cup chopped onions
1 cup roasted and mashed butternut squash
8 oz cooked gemelli pasta
1/4 cup savory bread crumbs
Milk: your preference - cows milk, soy, almond
Butter - can be replaced with olive oil or vegan margarine.
Cheddar - you can use low fat or no-fat
I made the bread crumbs from herbed wheat bread
Pre-heat the oven to 350 F. Spray an 8 x 8 casserole pan with cooking spray. Saute the onions in the butter for several minutes until softened and beginning to brown, then add flour and cook, stirring, for 2-3 minutes more. Add the milk, slowly, with whisking. Cook & stir for 5 minutes, then add cheese. Stir to melt. Add squash and stir, then mix in the pasta and transfer to the prepared pan. Melt 1 tsp butter into the breadcrumbs. Sprinkle over top.
  Bake 30 minutes or so, until top is browning and cheese is bubbly.
Serve with Kale & Red Onions
1 bunch kale
1 small red onion
1 TBS olive oil
2 TBS pine nuts
1-2 TBS balsamic vinegar
Cut the ribs out of the kale and slice into ribbons. Cut the onion in half and slice. Saute the onion in the olive oil for 5 minutes, then add kale and saute 10 to 20 minutes or until tender. Stir in balsamic vinegar, sprinkle with pine nuts.

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