Recipe of the Month

INGREDIENTS
1 lb dried pasta
4 Tbsp unsalted butter
½ onion, finely chopped
3 cloves garlic, finely diced
1 tsp dried thyme
4 Tbsp flour
2 cups milk
2 cups grated cheddar
2 cups butternut squash puree
1 tsp Dijon  mustard
¼ tsp ground nutmeg
¼ tsp cayenne
¼ tsp black pepper

DIRECTIONS
1. Cook pasta in a large pot of salted, boiling water. Drain 2 minutes shy of package instructions and set aside.
2. Melt butter in a large skillet over medium heat. Add the onion, garlic, and thyme, cooking until onions are soft (~5 minutes). Stir in flour and cook for about 3 minutes, then add milk- stirring until sauce begins to thicken (a few minutes).
3. Remove sauce from heat and stir in cheddar. Add squash, mustard, nutmeg, cayenne, and black pepper and mix in. Season to taste with salt.
4. Pour cheese sauce over pasta until sufficiently coated. Using a spatula, transfer to a 9x13 baking dish.
5. Bake in a 375 degree oven until sauce bubbles around the edges (25-30 minutes).

INGREDIENTS
1 acorn squash (11/4 pounds), halved and seeded

2 tablespoons pure maple syrup

1 teaspoon butter

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

DIRECTIONS
1. Preheat oven to 400°F. Coat a 9-by-13-inch baking pan with cooking spray.
2. Place squash halves cut-side down in the prepared pan. Bake until soft, about 50 minutes. Let cool for 10 minutes.
3. Scrape the soft squash flesh into a medium bowl. Stir in syrup,  butter, cinnamon and salt with a fork, mashing the squash until somewhat smooth.

(Source: EatingWell)