Birthday dinner!

Happy birthday to the husband today! We'll call him "Tunes" here since he likes to play guitar and it seems like a manly enough nickname. :)
For his birthday I gave him three options and he went for the butternut squash and pasta, which surprised me. He chose well!

1 medium butternut squash cut into 1 inch cubes

1 bag of whole wheat egg noodles

2 cups of milk

4 tablespoons of butter

4 tablespoons of flour

1 slice of provolone

Parmesan cheese

Breadcrumbs

Rosemary

Salt

Pepper

Olive oil

Toss squash in salt, pepper, olive oil and rosemary. Roast in 425 degree oven on a baking sheet covered in aluminum foil for 30 mins or until tender. You'll have to turn the pieces over twice or so. Cook the pasta and drain. Make white sauce. Melt butter on medium low heat. Mix in flour and cook for a few mins. Add milk and cook on low until thickened. Take off heat and add in provolone. Stir well. Grease a 9x11 casserole dish. Put pasta in the casserole. Place squash over pasta. Pour sauce over everything. Top with breadcrumbs and a generous amount of Parmesan. Heat in 400 degree oven for 10 mins or until cheese is melted! Serve warm.

We had this meal with roasted onions and garlic. Roasting is amazing. I had never done it before.

Desert was great! "Tunes" requested cinnamon buns. I used chai spices on one batch. The blue icing was hazelnut flavored and the green was butter flavored. I think using flavorings other than vanilla really helps this plain icing. Next time I won't color it though.

I made this with the scraps that were left over.