Butternut Squash Mac & Cheese with Swiss Chard

Ingredients

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

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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

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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.