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A delicious mixture of butternut squash, pasta and asiago cheese with a little bit of crunch.
Preheat oven to 400 F. Lightly butter or spray a 3-quart baking dish and set aside.
Peel, seed and cube the butternut squash.
Cook pasta according to package directions. When it’s done drain it and transfer to a larger bowl.
In a large saucepan combine the squash and 2 1/2 cups of the milk, and simmer until squash is fork tender, 18 to 20 minutes. In a small bowl stir together remaining milk and the flour, creating a paste. Then add it to the butternut squash, stirring it in well. Bring to a boil; cook until thickened, about 2 or 3 minutes.
Remove the pot of squash from the heat. Stir in 5 ounces of the asiago until melted and place lid on top of the pan to it keep warm.
In a small microwave safe bowl melt butter by heating it in the microwave for a few seconds. Once it’s melted add panko and remaining cheese. Use a fork to combine well and ensure there are no clumps.
Transfer butternut squash to the prepared baking dish and sprinkle the panko mixture on top.
Bake, uncovered for 20 minutes or until heated through and topping is browned.
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Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!