Better Homes & Gardens magazine, September 2013 I’ve made a few minor changes to the original recipe. This recipe can also be made gluten-free by using GF pasta and GF flour. 3 cups peeled and cubed butternut squash 8 oz. dried cavatappi or similar pasta 1 Tbsp. butter 8 oz. cremini or button mushrooms, sliced 3 green onions, thinly sliced 2 Tbsp. all-purpose flour 1 cup milk (or unsweetened almond milk) 6 oz. fontina cheese, shredded (1-1/2 cups) 2 slices uncured b