Empty My Fridge
Baked Pasta With Butternut Squash | #1 Fall Recipe!
Ingredients
- Penne1 lb
- Butternut squash · cubed4 cups
- Onion · diced1
- Parmesan cheese · grated¾ cups
- Mozzarella cheese · cubed shredded½ lb
- Tomato paste2 oz
- Sage · chopped¼ cups
- Chicken broth2 cups
- Butter2 tbsp
- Olive oil2 tbsp
- Salt1 tsp
- Black pepper½ tsp
Instructions
- Sauté the diced onion and garlic in the butter over medium-low heat until soft.
- Add the tomato paste, chicken broth, butternut squash, chopped sage, salt and pepper. Cook uncovered over medium heat until the squash is soft, about 20 minutes.
- Cook the penne to very al dente, about 2 minutes less than the package says.
- In a large bowl, toss ¾ of the squash sauce with the pasta, then add the Parmigiano and the cubed mozzarella and mix gently.
- Lightly oil a 9 by 13-inch baking dish and spread a generous layer of the remaining sauce on the bottom. Add the pasta, then top with any leftover sauce and the shredded mozzarella.
- Cover with parchment, then foil, and bake at 400°F for 20 minutes.
- Uncover and bake 10 more minutes. For browned cheese, broil a few minutes, watching closely so it does not burn.
- Scatter the reserved whole sage leaves and grate a little more Parmigiano over the top.
Summarized from Sip and Feast's video. Watch it for the details.
More recipes with
OnionCheeseParmesan cheeseMozzarella cheeseTomato pastePenneButternut squash
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