Butternut Squash Baked Pasta
5-6 servings
1 hour 30 minutes
- 2 Tbsp extra-virgin olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, thinly sliced
- ½ tsp crushed red pepper flakes
- 1 small butternut squash, cut into ½-inch cubes (about 6 cups)
- 4 cups vegetable broth
- 1 lb rigatoni
- Kosher salt
- 2 oz parmesan, finely grated (about 1½ cups)
1. Heat olive oil in a medium pot over medium-high. Cook onion, stirring occasionally, until golden brown and softened, 8–10 minutes. Add garlic and red pepper and cook, stirring, until fragrant and garlic is softened, about 1 minute. Add squash and toss to combine. Add stock and bring to a boil. Reduce heat to medium-low and gently simmer until squash is tender, 12–15 minutes. Let cool slightly.

2. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions. Drain, then rinse with cold water.

3. Preheat oven to 350°. Transfer squash mixture to a blender. Add 1 cup Parmesan and purée until smooth; season with salt.

4. Pour ½ cup squash purée into a 13x9" baking dish and spread to edges. Scatter pasta over sauce, then pour remaining sauce over. Top with ½ cup Parmesan. Cover with foil and bake 15 minutes. Uncover and increase oven temperature to 425°. Continue to bake until top is darkened in spots and sauce is bubbling, 10–15 minutes.

5. Take out of oven and top with more parmesan if desired, and serve.

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