A nutritious accent to a comforting classic, colorful winter squash lightens this rich and creamy dish.
Roast or steam winter squash, allow to cool, then scoop flesh and set aside. Sauté onions and set aside. Make a cream sauce with butter, flour, and milk. When thickened, stir in onions and squash. Season with salt and pepper and some mustard, add grated cheese and more milk if it is too thick. Cook fresh pasta until al dente. Pour squash cream sauce over pasta and mix until combined. Enjoy as is, or pour into a buttered casserole dish, sprinkle with bread crumbs (or Everyday Spelt Matzoh Cracker Crumbs) and bake at 350 degrees until bubbling.
