(Someday I'll post the instructions that my friend, Jean Francois, gave me. His gratin dauphinois contains no cheese and is a heavenly dish.)
I scouted out my pantry and found 2 Danish squash I'd bought last fall. A search of http://www.tastykitchen.com/ gave me plenty of contenders for an Easter side dish, of which I liked 2 best:
Bacon & Butternut Squash Mac
Roasted Butternut Squash and Bacon Pasta
I was pretty sure that my aunt would serve a ham, so I decided to omit the bacon from anything I made. The 2 squash would provide a lot of pulp and I wanted to use it all. There was half of a red onion in the fridge and some chopped kale in the freezer. Both found a use in this recipe.
Roasted Squash and Pasta Bake
8 oz elbow macaroni (half of a box)
1/4 stick butter
1/4 cup flour
1 cup milk
1/2 cup plain yogurt
1 1/2 cups cooked squash (roast at 375 for 45 minutes or until soft)
1 1/2 teaspoon kosher salt
1 teaspoon ground pepper
2 tablespoons fresh rosemary
1 cup reserved pasta water
1 cup shredded parmesan cheese, with extra for the top
1 cup chopped kale
1/2 red onion, diced
Cook macaroni according to instructions, rinse with cold water after draining to halt the cooking. Reserve about 1 cup of the pasta water.
Not that we were idle. We leveled the ground, placed the footers, moved the old coop to the trailer, placed the new floor (perfect fit), and built 1 wall. The hardest stuff and heaviest lifting is all done.
Tonight, the chickens will sleep in their old coop, which is currently in a temporary location in the carport. Tomorrow the coop goes to its new home on the Kitsap Peninsula and we will finish the new one tomorrow evening.