Squash n' Cheese

My comfort food is typical American comfort foods; potatoes, cheese, bread, sausage...  where I may differ is my deep love for braised greens, such as kale or chard.  Macaroni and cheese is just about as "comfort food" as a food can get.

I made a simple bechamel sauce; 2 tablespoons butter, 1 tablespoon brown rice flour, 1 cup milk, a grate or two of nutmeg, and salt to taste.
For the macaroni I used squash sliced thin.
I mixed the squash and bechamel together, then poured it into a buttered baking dish.

Grated sharp cheddar on top and into the oven for 30 minutes at 350.
Let it rest for five or ten minutes before you dig in.  Pile some braised kale next to your squash n' cheese.  Everything is beautiful and nothing hurts.