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Butternut Squash Baked Pasta

Butternut Squash Baked Pasta

Difficulty Level: Intermediate
  • Prep Time:
    10 Minutes
  • Cook Time:
    PT55M
    45 Minutes
  • Yield:
    4-6 servings
Add a little warmth to your dinners at home with a butternut squash pasta. Perfect for the cozy fall feeling we all want in late September. Vegetarian friendly!
Ingredients
  • ½ cup hazelnuts
  • 4 tablespoons unsalted butter, divided
  • 1 large yellow onion, finely chopped
  • 3 garlic cloves, minced
  • ½ teaspoon crushed red pepper flakes
  • 1 small butternut squash, peeled and diced
  • 4 cups vegetable stock or broth
  • 1 pound rigatoni
  • Salt and freshly ground pepper to taste
  • 1 ½ cups finely grated parmesan, divided
  • 1 cup fresh basil, chiffonade cut for garnish
  • 118.29ml hazelnuts
  • 51.12g unsalted butter, divided
  • 1 large yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 2.13g crushed red pepper flakes
  • 1 small butternut squash, peeled and diced
  • 946.35ml vegetable stock or broth
  • 453.59g rigatoni
  • Salt and freshly ground pepper to taste
  • 354.88ml finely grated parmesan, divided
  • 236.59ml fresh basil, chiffonade cut for garnish

Add a little warmth to your dinners at home with a butternut squash pasta. Perfect for the cozy fall feeling we all want in late September. Vegetarian friendly!

Preparation
STEP 1

Preheat oven to 350°F.

STEP 2

Finely chop hazelnuts and toast in a small pan on medium low heat, tossing frequently for 8-10 minutes. Stir in 2 tablespoons of butter and set aside.

STEP 3

Heat the other 2 tablespoons of butter in a medium pot on medium high heat. Add garlic and onion to oil and cook until onion is golden brown and soft, and garlic is fragrant. Add cubed squash, red pepper flakes and toss. Add vegetable stock and bring to boil. Reduce heat and let simmer until squash is tender (about 15 mins). Take off of heat and let cool (this will be pureed).

STEP 4

While squash mixture is simmering, cook rigatoni in a large pot of boiling water, stirring occasionally. Cook pasta to al dente. Drain and set aside.

STEP 5

Transfer squash mix to blender. Add 1 cup of grated parmesan cheese and puree until slightly chunky but mostly smooth. Season with salt and fresh ground pepper to taste.

STEP 6

Pour 1 cup squash puree into a baking dish and spread to edges. Evenly spread pasta over the sauce, then pour the remaining sauce in. Top with remaining parmesan (or enough to cover top). Cover with foil and bake at 350°F for 15 mins. Uncover and increase oven temp to 425°F. Continue to bake until sauce is bubbling and top is slightly darkened, about 10 mins.

STEP 7

Add basil to bowl with hazelnut mixture set aside earlier. Season with salt and freshly ground pepper to taste and combine. Top pasta with hazelnut mixture and even more parmesan, serve and enjoy!

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