Tonight we ate a freezer experiment. A freezer experiment is when you take a recipe that you have no clue how it will last in the freezer, make it, wrap it poorly, stick it in there anyway, and then forget about it for a few months. Then you pull it out, thaw it, and boldly serve it up one night, with no plan B in case of disaster. You have to be brave and a mite desperate to do a true freezer experiment.
In this case I was both – back in the fall, when we were getting more squash from our CSA than we could handle, I turned a couple of them into a baked pasta dish. I made enough to bake one and freeze one, but then subsequently got so sick of squash that I couldn’t bear to pull the other back out and bake it off. This week, having planned almost no meals, I pulled the frozen dish out to give it a go.
We have started drinking less wine recently, both for the cost and health savings involved, and we’re down to drinking only three nights a week. What this means is that I REALLY LOOK FORWARD TO DRINKING. So I’m not sure if it was the wine, or the general goodwill that I feel at the end of the week, but despite being a terrifying experiment, dinner was pretty wonderfully delicious.
(That’s my daughter hiding from her dinner in the hopes of making it go away.)
Roasted Squash Pasta
Cubed squash from one butternut, or about three C other squash
Roast squash at 400 for 25 mins or until soft. Be sure to oil the pan to prevent sticking!
8 oz cooked pasta shapes
6 sliced bacon
1 onion, diced
1/4 C flour 2 C milk
1 C shrdded cheese (Parmesan, Gruyere, Provolone)
Cook bacon in a large skillet. Set aside. When cool, cut into small pieces. Drain most of the fat from the skillet, and add onion. Cook until soft and sweet about 10 minutes.
In a separate pan, mix flour and milk over medium heat and whisk until slightly thick. Add in cheese and melt. Mix cheese sauce, bacon, pasta, squash, and onion and stir until thoroughly mixed. Pour the whole thing into a baking dish (6×11 works well) and bake at 450 for 10 minutes.
This recipe can easily be modified to suit whatever excess vegetables you have on hand. Roast root vegetables, saute lighter ones. Greens can be added directly to the milk mix. Apparently, you can cover the whole deal with a flimsy layer of tin foil, freeze it, and still have it come out pretty fresh tasting, though I would recommend freezing in an airtight container for best results. I added a bit of melted blue cheese for fun, and it was delicious.