Baked Squash & Goat Cheese Pasta w/ Giada De Laurentiis | Giada's Holiday Handbook | Food Network

goat cheese

🥗Healthier: feta cheese

💰Cheaper: cream cheese

Feta cheese offers a similar tangy flavor with fewer calories.

butternut squash

🥗Healthier: zucchini

💰Cheaper: pumpkin puree

Pumpkin puree is often less expensive and still provides a creamy texture.

Melt butter in a skillet and add chopped shallots; season with salt and red pepper flakes.

Add 1/4 cup of flour to the skillet and cook to create a roux for the white cream sauce.

Pour in 4 cups of room temperature whole milk into the roux and stir until it thickens slightly.

Prepare delicata squash by removing seeds and slicing it into half moons.

Add the sliced delicata squash to the cream sauce and let it cook.

Add 1 cup of mozzarella cheese to the cream sauce, reserving the rest for topping later, and stir until melted.

Check the pasta for doneness and add it to the sauce mixture.

Blanch 1 pound of chopped broccoli rabe in the pasta water for 1 minute, then add it to the mixture.

Mix everything together to ensure even distribution of squash and broccoli rabe.

Transfer the mixture to a baking dish and top with the remaining mozzarella cheese.

Combine 1/2 cup of panko breadcrumbs with olive oil and sprinkle over the top of the dish.

Add extra cheese on top if desired.

Bake in a preheated 400°F oven for about 25 minutes until the top is golden brown and bubbly.

Cooking Techniques

Equipment Needed

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Dietary

Allergens