Cheesy Butternut Squash with Chicken Casserole (Recipe)
- 3 1/2 cups Butternut Squash, cubed
- 1 chicken breast, chopped
- 8 oz. corkscrew macaroni
- 1 tablespoon butter
- 8 oz. sliced portabella mushroom
- 3 scallions, thinly sliced (angled slices looks better)
- 2 tablespoon all purpose flour
- 1 cup milk
- 1/2 cup shredded Vermont Sharp Cheddar cheese (white)
- 1/2 cup shredded Havarti cheese
- 1/2 cup shredded Swiss cheese
- 3 slices of bacon, fully cooked and crumbled
- Salt and Pepper
1. Preheat oven to 375°F, lightly coat a 2 quart rectangular baking dish with cooking spray
2. In a medium microwave safe bowl combine squash and 2 tablespoon of water; cover with plastic wrap (saran wrap). Microwave for 4 minutes, take it out and mix it up a bit, microwave for another 3 minutes. Once it's tender, mash the squash.
3. Cook pasta, according to box instructions and drain afterwards.
4. Use a pot on medium-high heat to brown the chicken in the meantime.
5. Once it's completely browned, remove from pot.
6. Melt butter, add mushroom and sliced onions. Make sure you save at least 2 tablespoon of green onions for later.
7. After mushrooms are cooked, slowly sprinkle in the flour to create a roux/ rue. Salt and pepper it to your discretion.
8. Add milk and cook until thickened. Remove from heat immediately.
9. Fold in squash, chicken and then pasta to combine.
10. Transfer half of the pasta mixture into the baking dish, add half of your mixture of cheeses on top. Followed by the remaining pasta and cheeses. Top with crumbled bacon.
11. Cook for 15 minutes, until cheese is melted. Remove from oven and add the remaining scallions.
Enjoy!
