| Level: | Easy |
| Total: | 1 hr |
| Active: | 15 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 pound short pasta, such as penne, gemelli or trofie
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 2 cups frozen diced butternut squash
- Kosher salt and freshly ground black pepper
- 1 quart chicken or vegetable stock
- 1 cup frozen peas
- 1 jarred roasted red pepper, finely chopped
- One 4-ounce log fresh goat cheese, broken into small pieces
- 1 small head cauliflower, grated on the large holes of a box grater
- 1 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 3 tablespoons minced fresh parsley
Instructions
- Preheat the oven to 375 degrees F.
- Cook the pasta in boiling water to not quite al dente according to the package directions. Drain and transfer to a casserole dish.
- Add the olive oil to a large pot over medium-high heat. When the oil is hot, add the onion and cook for a minute or so to slightly soften. Add the butternut squash and season with salt and pepper. Pour in the stock, bring to a boil, reduce to a simmer and cook until the squash has softened, about 5 minutes. Puree in the pot with an immersion blender.
- Stir the squash mixture into the casserole dish with the pasta, then mix in the peas, red pepper and goat cheese. Cover the pasta mixture with the grated cauliflower, then season with salt and pepper. Top with the mozzarella, Parmesan and half the parsley.
- Bake until the casserole is browned and bubbling, 40 to 45 minutes. Sprinkle with the remaining parsley.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 429 |
| Total Fat | 13 g |
| Saturated Fat | 6 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 20 g |
| Cholesterol | 24 mg |
| Sodium | 751 mg |
Reviews
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Very creamy and flavorful.
Excellent recipe
Om
Meh. Bland and boring. I did add more butternut squash because the original 2 cups with broth was very watery. Even with that, it came out watery from the oven. There is nothing I could suggest to change in this recipe to make it better, so I just won’t make it again.
The thought of making it easier was good but it would have been better with a butternut squash cheese sauce instead of the cheese being layered on. (That was the tastiest part of the dish).
Only ok. The recipe definitely needs a lot of salt. But overall the dish was very one note. I even added sausage to try and spice it up a bit. I guess I’ll be going back to my old butternut squash pasta dish made in a skillet.
I made this recipe exactly as instructed and it was just ok. My biggest disappointment is I really didn’t taste the squash
I saw this on this past weekends episode and I knew I wanted to try it. I made it for dinner and it is so delicious! I love the flavor. I didn’t have any cauliflower, so I used panko bread crumbs instead. I loved that it wasn’t too salty. With so many dietary restrictions, including my own, it gives people the ability to add more salt if they want. You can add it, but you can’t take it away. Will make again for sure.
I made this with ricotta instead of goat cheese like someone suggested. Not a good decision. It didn’t give enough flavor. It wasn’t very filling so I would make again as a side dish and maybe try cream cheese and parmesan in the casserole. The topping was very flavorful and good and I think it was the parmesan.