Butternut Squash Casserole

RECIPE:

1 large or 2 medium butternut squash

1/4 cup coconut oil Garlic powder/salt/pepper

1 3/4 cup chicken broth

1/2 bag Trader Joe’s Harvest Grains

1 package bacon cooked crispy and crumbled

1/3 cup fresh chopped sage

6 tbsp butter

3 tbsp flour

2 tbsp whole grain mustard

1 pint 1/2 & 1/2

1/2 cup chicken broth

1 medium diced onion

1 bay leaf

2 cloves chopped garlic

1tbsp paprika (smoked ok)

1/4 teaspoon nutmeg

1 large egg

1 tsp salt Freshly ground pepper

3/4 lb baby swiss cheese – grated

3/4 lb sharp cheddar – grated

3/4 cup panko bread crumbs

Cut up butternut squash in bite size pieces. Coat with coconut oil (liquify by heating in microwave) Season with garlic powder, salt and pepper Roast at 350 degrees

Cook Harvest Grains in chicken broth (see directions on package about 1.75 cups of broth) *you can substitute with pasta

Cook bacon till crispy and crumble or cut into small pieces

Panko breadcrumb topping: Melt 2 tbsp butter in a sauce pan, add bread crumbs and lightly brown. Set aside

Cheese Sauce Melt 4 tbsp butter, whisk 3 tbsp flour into melted butter (no lumps), whisk in mustard. Slowly add 1/2 & 1/2 to roux, then slowly add 1/2 cup chicken broth. Add diced onion, bay leaf, garlic, paprika, salt and pepper. Simmer for 10 minutes, it should thicken. Remove bay leaf, temper egg (add a bit of hot liquid to egg in a bowl before adding) and add and mix. Remove from heat. Add 3/4 of both grated cheeses.

In baking dish add harvest grains, bacon and 3/4 of the sage. Then add cheese sauce and mix then gently fold in the squash. Top casserole with remaining cheese , then breadcrumbs, lastly with remaining sage.

Bake for 30 minutes at 350 or until cheese is melted and bubbling.

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