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Squash Pasta Bake

Make Squash Pasta Bake at home with Onion, Carrot, Sour Cream Or Substitute, All Purpose Flour, and Margarine Or Cooking Oil. Scale it up or down for the number of people at the table.

Ingredients

• 1/4 cup
• 1 cup
• 1 cup
• 2 tbsp
• 2 tbsp
• 1 cup
• 1/4 cup
• 2 tbsp

Method (preview)

1. 1

   In saucepan, cook squashes and onion in boiling water for five minutes.

2. 2

   Drain.

3. 3

   Melt 2 Tbsp. margarine or oil in medium skillet over low heat; add flour to make a roux.

4. 4

   Cook 1 minute, then add water or broth and stir constantly until smooth.

5. 5

   Remove from heat and add wine and grated carrots (add more liquid as necessary to achieve cream-like consistency).

6. 6

   Stir in sour cream.

7. 7

   Stir in drained squash and onion.

8. 8

   Stir in the cooked pasta and pour into a 13 x 9 x 2-inch baking dish.

9. 9

   Combine the breadcrumbs and the 2

10. 10

    Steam asparagus 5 minutes.

11. 11

    Place in flat container (Tupperware makes one especially for marinating) and cover with bottled Italian dressing.

12. 12

    Refrigerate 4-6 hours (or longer).

13. 13

    Serve cold.