Yogurt Flatbreads

200 g (1 1/2 c) bread flour
35 g (1/4 c) whole wheat flour
2 tsp kosher salt
1 tsp baking powder
3/4 c plain whole-milk yogurt
2 tsp honey
3 Tbsp melted butter*

Stir together flours, salt and baking powder. Add yogurt and honey. Stir until a shaggy dough forms. Knead until the dough forms a cohesive ball. Dough will be slightly sticky. Knead until tacky, about 1 minute, adding flour as necessary to prevent sticking. 

Divide into 6 pieces; shape each into a ball. Let rest for 10 minutes. 

Heat a 12" cast iron skillet over medium-high heat. Roll each ball to an 8" circle, using minimal flour (excess will burn). Cook flatbreads until the bottoms are dark spotty brown, 60-90 seconds, then flip using tongs and cook the second side, about 60 seconds. Transfer to a wire rack, brush with butter, and repeat with remaining dough. Serve immediately. 

* Can use seasoned butter; stir in 1 Tbsp harissa or 1 Tbsp za'atar (if using za'atar, cook 30 seconds or until seeds just begin to brown).

Baked Ziti

1 lb penne or other short chunky pasta
28 ozs Rao's or other high-quality pasta sauce
1 lb ricotta cheese
3 eggs
1/2 c grated Asiago cheese
2 c grated mozzarella cheese
Salt and freshly ground black pepper 

Cook the pasta in plenty of salted water, undercooking it by 1-2 minutes. 

While pasta cooks, mix ricotta, Asiago, and 1 cup mozzarella. Season with salt and pepper. 

Spoon a small amount of sauce into bottom of baking dish to cover, adding a dollop of pasta water to loosen. Add half of pasta, spread evenly with cheese mixture to cover, then add half of remaining sauce. Top with remaining pasta and remaining sauce. Sprinkle with remaining mozzarella. 

Bake for 40 minutes or until bubbly and cheese is browned. 

Baked Butternut Squash Mac & Cheese

 2 lbs butternut squash, cubed
1 Tbsp olive oil
3 c milk, divided
3 Tbsp butter
3 Tbsp flour
1/2 nutmeg, grated
1/4 tsp dried thyme
1/4 to 1/2 tsp cayenne
1/4 to 1/2 tsp black pepper
1 tsp salt 
16 ozs short chunky pasta
7 ozs Unexpected Cheddar cheese
5 ozs Gouda cheese
1 oz Asiago cheese 
15-18 saltine crackers, crushed
2 Tbsp softened or melted butter 

Toss butternut squash in oil. Roast until soft and golden brown. Puree with 1 cup milk.

Cook pasta.

Heat butter in large skillet. Add flour; whisk to combine. Cook a moment, then stir in herbs and spices. Whisk in remaining milk. Bring to a simmer; let cook several minutes or until thickened, taking care not to scorch. Lower heat to low; stir in butternut squash. Warm through; stir in grated cheeses. 

Stir in drained pasta. Turn into a buttered 9"x13" casserole dish. Top with buttered cracker crumbs. Bake at 375° for 25 minutes or until brown and bubbling. Serves 8-12.