Cheesy Bowtie & Butternut Squash Bake

This Cheesy Bowtie & Butternut Squash Bake was born out of ingredients already on hand.  It’s loaded with veggies and I promise you even the youngest members of the family will love this dish.  Butternut squash, fresh mushrooms & spinach, an open box of pasta and the end of a hunk of cheddar cheese came together in a snap.

This recipe is completely adaptable to what’s already in your fridge and pantry.  Broccoli and/or cauliflower would be delicious additions, as would carrots or green peas.  Sweet potato in place of butternut squash is an easy substitution.  I had an open box of bowtie pasta, but penne or rotini work too.  You get the idea. I crumbled a little bacon on top of our Cheesy Bowtie & Butternut Squash Bake because in our house everything is better with bacon.  Leave the bacon off and you’ve got a fantastic Meatless Monday Meal.

adapted from BHG.com

Cheesy Bowtie & Butternut Squash Bake

Libby with Lemony Thyme

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings 2

Ingredients

  

• 3 ounces dry bowtie pasta or favorite
• 1 small butternut squash
• 1 Tbl. butter
• 8-10 button mushrooms sliced
• 1 sprig fresh thyme leaves or 1/2 tsp. dried thyme
• 2 Tbl. flour
• 1 cup milk
• 1/2 cup shredded cheese I used cheddar and 2 Tbl. goat cheese
• 1 handful of fresh spinach or kale
• Mrs. Dash Garlic & Herb seasoning
• salt & pepper to taste
• 2 slices bacon cooked and crumbled (omit for vegetarian version)

Instructions

 

• Preheat oven to 350 degrees.
• Prepare pasta according to package instructions. Drain and reserve.
• Peel and cubed butternut squash. Place in a microwave safe bowl covered with water. Microwave on high for 5 minutes. Use fork to test for doneness. If necessary, microwave an additional 3-5 minutes until just fork tender. Drain and reserve.
• If topping with crumbled bacon, cook bacon until browned and crispy. Reserve. (omit for vegetarian version).
• Melt butter in the skillet and add sliced mushrooms and thyme. Cook over medium heat until golden brown, about 5 minutes. Turn over and cook an additional 3-4 minutes. Dust mushrooms with flour, stir until well coated. Whisk in milk and bring to a gentle boil. Remove from heat and add in cheeses, stirring until melted. Season to taste.
• Stir in fresh spinach, butternut squash, and pasta. Pour into a buttered casserole dish. Sprinkle with crumbled crispy bacon (optional). Bake for 20 minutes.

Notes

This recipe makes two generous servings but can be easily doubled or tripled to feed a larger crowd.