Follow Food & Supply Source on Instagram & Facebook to see fresh, new menu ideas every Monday!  #MenuMonday   Ingredients: 360g pasta shells 1 kg butternut squash or pumpkin 8 garlic cloves 180g feta cheese 2 big handfuls of baby spinach 1 handful walnuts 1/2c extra virgin olive oil 8 sprigs of thyme salt and pepper to taste chili flakes (optional) Directions: 1.Preheat oven to 200° C/400°F. 2.Peel and shop butternut squash or pumpkin into 2 cm cubes and add to an oven safe dish. 3.Add garlic cloves in their skins, thyme leaves and olive oil. Season with salt and pepper and mix all together so oil is covering all the ingredients....

 Follow Food & Supply Source on Instagram & Facebook to see fresh, new menu ideas every Monday!  #MenuMonday   Ingredients: 1 large or 2 medium spaghetti squash halved + seeds removed 1/3 + 1 Tbsp olive oil kosher salt and pepper 8 cloves garlic thinly sliced 1/2- 1 teaspoon crushed red pepper flakes 1 bunch rainbow chard chopped 1/2 cup fresh parsley chopped 1 cup grated parmesan cheese Directions: 1. Preheat the oven to 400°F. Drizzle 1 tablespoon of oil all over the cut sides of the spaghetti squash and sprinkle with salt and pepper. Place cut side up on baking sheet and roast about 30 to 45 minutes, or until the...

Follow Food & Supply Source on Instagram & Facebook to see fresh, new menu ideas every Monday! #MenuMonday Ingredients: 1 small yellow onion 1 small butternut squash (4-5 cups cubed) 5 cups chicken or vegetable broth 3/4 cup milk 1 teaspoon salt 2/3 cup shredded cheese- Recommended Gruyere but any kind will work Parsley for topping Salt and pepper to taste Directions; 1.Cook the macaroni according to package directions. Drain and set aside. 2.Heat the butter in a large skillet over medium low heat. 3. Cut the onion into thin rings and add the butter in the pan, sauteing over low heat until fragrant and golden, about 20 minutes. 4.Meanwhile, remove the...