Cheesy Butternut Squash Cavatappi Bake



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Servings: 6
Serving size: 1  cup
Prep Time: 30 mins
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Ingredients
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    Nonstick cooking spray
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    3   cups 
    peeled and cubed butternut squash
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    8   ounces 
    dried cavatappi or other elbow macaroni
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    1   tablespoon 
    butter
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    8   ounces 
    cremini or button mushrooms, sliced
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    3   
    green onions, thinly sliced
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    2   tablespoons 
    all-purpose flour
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    1   cup 
    fat-free milk
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    1/4  teaspoon 
    salt
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    1/4  teaspoon 
    ground black pepper
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    6   ounces 
    fontina cheese, shredded (1 1/2 cups)
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    2   slices 
    reduced-sodium bacon, cooked and crumbled (optional)
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    Thinly sliced green onions (optional)

Directions
1.
Preheat oven to 375 degrees F. Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray; set aside.
2.
In a medium microwave-safe bowl combine squash and 2 Tbsp. water; cover with vented plastic wrap. Microwave on high for 4 minutes; stir. Microwave, covered, about 4 minutes more or until squash is tender. Carefully remove plastic wrap. Mash squash; set aside.
3.
Meanwhile, cook pasta according to package directions; drain. In a medium saucepan heat butter over medium heat. Add mushrooms and green onions. Cook until tender, about 5 minutes. Sprinkle flour over mushroom mixture. Cook and stir for 1 minute. Add milk, salt, and pepper. Cook and stir over medium heat until thickened and bubbly. Remove from heat; stir in squash. Add pasta. Gently fold to combine.
4.
Transfer half of the pasta mixture to the prepared baking dish. Sprinkle with half of the cheese. Add remaining pasta and cheese. Top with bacon, if desired. Bake, uncovered, for 20 to 25 minutes or until heated through and cheese is melted. Top with additional green onions, If desired.
Nutrition information
Per Serving: cal. (kcal) 334, Fat, total (g) 12, chol. (mg) 39, sat. fat (g) 7, carb. (g) 42, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 6, pro. (g) 16, vit. A (IU) 7917.53, vit. C (mg) 16.9, Thiamin (mg) 0.49, Riboflavin (mg) 0.47, Niacin (mg) 5.19, Pyridoxine (Vit. B6) (mg) 0.24, Folate (µg) 128.3, Cobalamin (Vit. B12) (µg) 0.7, sodium (mg) 366, Potassium (mg) 558, calcium (mg) 255, iron (mg) 2.24, Percent Daily Values are based on a 2,000 calorie diet
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