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pasta spirals butternut squash shallot low-sodium extra-virgin olive oil kosher salt freshly ground black pepper grated yellow
Viewed: 47 - Published at: 3 years agoIngredients
- 1 pound pasta spirals
- 2 pounds butternut squash, peeled, seeded and cut into chunks
- 1 small shallot, halved
- 3 cups low-sodium chicken broth
- 3 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 3 cups grated yellow cheddar cheese
Method
- Preheat the oven to 375F.
- In a large pot of boiling salted water, cook the pasta until al dente, then drain.
- In a medium heavy pot with a lid, simmer the squash with the shallot, chicken broth, oil, 3/4 teaspoon salt and 1/2 teaspoon pepper until the squash is very tender, about 25 minutes.
- In a food processor, pulse the squash mixture until smooth.
- Season with salt and pepper to taste.
- Toss the pasta with the squash puree and transfer to a 3-quart baking dish.
- Spread the cheese over the top of the pasta and bake until the cheese is melted and the filling is bubbling, 25 to 30 minutes.
