Butternut Squash & Brussels Sprouts Casserole

Try this healthier-version of a traditional comfort food. The base is butternut squash seasoned with coriander, cinnamon and ginger ~ and the casserole is topped with gouda, parmesan and toasted walnuts. Serve it with a salad for a complete meal.

Serves 4-5 Servings

-6 ounces whole wheat rigatoni pasta

-4 ounces brussels sprouts, very finely sliced

-Large butternut squash; peeled, pulp and seeds removed, and cut into 1" pieces

-3 Tbsps flour

-1 tsp ground coriander

-1/2 tsp ground cumin

-1/4 ground cinnamon

-1/4 tsp ground ginger

-3/4 cup milk

-3 ounces fresh gouda cheese, grated

-1/4 cup panko breadcrumbs 

-1/3 cup parmesan cheese, grated

-2 Tbsps walnuts, toasted and roughly chopped

1. Preheat oven to 450 degrees. Boil pasta in medium pot of salted water for about 12 minutes, or until noodles are just slightly firm. Drain and reserve 1 cup of the pasta cooking water.

2. Prepare fresh produce and other ingredients as identified above (squash, brussels sprouts, gouda cheese, walnuts).

3. Boil squash pieces in a second medium pot of salted boiling water for about 10 minutes, or until squash has softened. Drain thoroughly and return to pot. Using fork or potato masher, mash slightly. Add salt and pepper to taste. Set aside in warm place.

4. Heat 2 tablespoons of olive oil in pan on medium-high heat until hot (can re-use pasta pan). Add flour and spices and cook about 1 minutes, whisking continuously. Add milk and reserved pasta water; bring to a boiling and then reduce heat and simmer for about 5 minutes, or until thickened, whisking frequently. Add gouda cheese and stir until melted and thoroughly combined. Add salt and pepper to taste.

5. Add mashed squash to gouda cheese mixture and stir until combined. Add cooked pasta and finely sliced brussels sprouts. Transfer to baking dish lightly sprayed with cooking oil. 

6. In a small bowl, combine breadcrumbs and parmesan cheese and moisten very lightly with olive oil. Sprinkle mixture evenly over squash mixture. Sprinkle with toasted walnuts. 

7. Bake 10 minutes, or until hot and bubbly around sides.

~adapted from Blue  Apron