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Prep
Difficulty
Medium
Time
Estimate
1 hour
1. Cook your squash if it is not already done. Feel free to roast it in advance, mash slightly and store in the fridge or freezer until you are ready.
2. When the squash is ready, whip up the white sauce.
3. Cook the pasta, fold together, and bake the macaroni casserole dish.
4. After the macaroni has baked fully it is nice to let it rest for a few minutes. During this time, saute the greens ensuring they will be fresh and hot for dinner.
A creamy white sauce pureed with squash brings new life to the classic macaroni pasta bake. We use butternut; feel free to substitute your favorite. A food processor or blender will make your life easier for pureeing the squash. If you have a larger squash, more than you need, roast it all and bag it up in one or two cup portions for future dishes.
If you have a Farm Share or CSA you may notice there is a period of time when you just can’t seem to get enough Dark Leafy Greens: Spinach, Chard, Mustard, Kale, even the leafy tops of Beets and Radishes.
Follow this recipe for great tips about rinsing those often dirty, grimy leaves and turning them into a lovely side. This technique is great for storing excess greens when you have more then you can eat. Cool the greens and store in freezer safe containers with a date to use throughout the winter. Freezer bags work well & store flat in small freezer space.
