Baked Pasta With Butternut Squash | #1 Fall Recipe!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Peel the skin off the butternut squash using a sharp vegetable peeler.

Cut the butternut squash in half and scoop out the seeds and pulp.

Cube the butternut squash into pieces.

Chop a medium onion in half and remove the skin.

Grate half a pound of mozzarella cheese, cubing two-thirds and shredding the rest for topping.

Grate three-quarters of a cup of parmesan cheese.

In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-low heat.

Add the chopped onion and sauté until soft.

Stir in 2 tablespoons of chopped sage, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper.

Add the cubed butternut squash to the skillet and coat with the oil and butter mixture.

Pour in 2 cups of chicken stock and let it cook for 20-30 minutes until very soft, adding water if necessary.

Boil water for the pasta and cook until al dente, saving 1 cup of pasta water before draining.

Mix the butternut squash sauce with the cooked pasta, adding a quarter cup of pasta water to loosen it up.

Combine the cubed mozzarella cheese with the pasta and sauce mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens