Baked Ziti With Butternut Squash & Mushrooms - cooking recipe

Ingredients

1 20-ounce package peeled, seeded butternut squash, cut into 1/2\" dice
1 medium sweet onion, chopped coarsely
1 10-ounce package cremini mushrooms, quartered
2 tbsp canola oil
4 cups 1% milk or plain soymilk
2 tbsp dried rosemary
1 tbsp minced garlic
4 tbsp unsalted butter
4 tbsp flour
8 ounces ziti, rigatoni, or similar pasta shape, cooked just al dente and drained
1 cup shredded cheddar
1 cup shredded Asiago
1 cup grated Romano
1 cup Panko bread crumbs
1/2 tsp dried thyme
Salt & pepper to taste

Preparation

In large bowl toss squash, onions, and mushrooms with canola oil and roast in 450 oven in a shallow roasting pan for about 25 minutes, stirring once or twice, until tender and just turning golden brown. Set aside.

In a small bowl, combine the grated Romano, Panko, and thyme.

Bring milk and rosemary to simmer in a saucepan, and heat for about 10 minutes. Pour through a sieve into a large measuring cup to strain out the rosemary.

In large heavy saucepan, cook garlic in butter over low heat until softened, stir in flour and cook the roux about 3 minutes. Remove pan from heat and whisk in the milk until smooth. Return to low heat and simmer, whisking occasionally, until thick, about 10 minutes. Stir in the vegetable mixture, shredded cheeses, and salt and pepper to taste. Add the pasta, combine well, and pour all into a buttered baking dish or lasagne pan, about 13 x 9 x 2\". Sprinkle top evenly with the Romano/Panko mixture. Cover with foil.

Bake in middle of oven at 375 for 20 minutes, then remove foil and bake another 10-15 minutes until crumbs are golden brown and cheese starts to bubble up around the sides. Let stand about 5 minutes before serving.

Makes 6 hearty portions as a main course.