Roasted Butternut Baked Pasta

A foil pan!? YES, a meal to go...

There is an addictive sweet and savoury aspect to this dish that’s hard to deny despite the fact that it is another rich and creamy pasta dish. This is a “one-two-three” recipe, easy and pretty quick to prepare.  A nice big Pyrex or Corning ware pan is needed although I often make this "to go" for my veggie son as is evident by the foil pan! 


Cook any “airy” pasta and set aside- rigatoni, medium shells, any pasta with holes.

 

In a 400 degree oven, roast 1 cubed Butternut squash for about 45 minutes. Season with olive oil, salt, pepper and the TWIST, grated nutmeg and fresh thyme.  This can be done well in advance. You can turn the pieces after 20 minutes so all sides caramelize. Set aside.

 

In the cooking pan, pour in the pasta, cover with about 1 cup of 15% or 35% cream, 1/2 cup of grated parmesan and about ½ cup of either chicken or vegetable stock. Shake around the pan so everything settles. Top with the roasted squash.  Cover with mozz and gruyere cheese. Drizzle a bit of olive oil on top and then bake for about 45 minutes in 350 degree oven.

 

It’s dreamy!