Topped with bacon. But that was too much to fit in the title. This recipe is roasted butternut squash pasta sauce baked with lots of mozarella and parmesan cheese and topped with crispy bacon crumbles. I mean, c'mon. It's no secret that I love butternut squash. But you know the saying/ Everything tastes better with bacon.
Parmesan Butternut Squash Pasta Bake
- 1 lb. butternut squash, peeled, and diced
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. nutmeg
- 2 tbsp. olive oil
- 1 small shallot, minced
- 2 garlic cloves, minced
- 1/2 lb. whole wheat rigatoni
- 1/4 cup mozzarella
- 1/4 cup parmesan
- crumbled bacon
Bring a large pot of salted water to a boil. Add butternut squash and cook until soft. Remove squash from the water, reserving 1 cup of the cooking water. Blend the cooked squash until smooth, adding 1/4 cup of the reserved water to thin it out as needed.
Meanwhile, in a large deep non-stick skillet, add the oil, saute the shallots and garlic over medium-low heat until soft and golden, about 4 minutes. Add pureed butternut squash, season with salt, pepper, and nutmeg. Add more of the reserved liquid to thin out to your liking. Stir in the mozarella and the parmesan cheese, reserving 2 tbsp. of each and set aside.
Meanwhile, cook the pasta noodles per the box directions. Drain. Thern add to the butternut sauce.
Preheat the overn to 350 degrees F. Place noodles and sauce in a casserole dish and top with remaining cheese. Bake for 15 minutes, until the cheese is bubbly.
Remove form the oven, serve in bowls, and top with bacon. Yummmmmm.