Winter Squash & Kale Mac & Cheese
1 small butternut or spaghetti squash
2 T each butter & flour
1 t dry mustard (optional)
1 t salt
2 c milk
1 c shredded cheddar cheese
1 bunch kale, tough stems removed, roughly chopped
2 cups dry macaroni or other short tubular pasta
For Breadcrumb Topping:
1 slice sourdough bread, crusts removed
1 t chopped fresh parsley
2 t butter
Heat oven to 400°. Line baking sheet with foil or parchment & oil.
Slice squash in half vertically & remove seeds. Place two halves flesh side down on the prepared baking pan and roast for 25-30 min or until flesh is tender. Set aside to cool.
Once cooled, scoop out flesh & puree, either in blender or mash with fork. Measure out 1 c. Set aside. Reduce the oven temperature to 375°
Cook pasta in salted boiling water. Add chopped kale 2 min before draining. Drain. Mix pasta and sauce together in pot & then transfer to greased baking dish.
Add bread, parsley & butter to food processor and pulse 6-7 times, until crumbled. Sprinkle over casserole. Bake for 15 min.