So, I’ve been craving for pumpkin since spring =) and I was a little sad because last year I couldn’t find butternut squash or acorn squash. So I decided to go and take a look in supermarkets to see if they decided to import some this year. And they did!! So I bought many of them and decided to make some of the recipes I had always wanted to try! And here’s one of them. I followed Centsational Girl’s recipe. And it was delicious!
- 4 cups raw butternut squash, diced
- 3 cups small pasta, uncooked
- 3 tbsp olive oil
- 8 oz. mozzarella cheese, shredded
- 1/2 tsp salt
- 1/4 cup butter
- 2/3 cup milk
- 1/3 cup Italian breadcrumbs
- Dash dry basil
Cut both ends of butternut squash.
Peel the skin.
Remove seeds and reserve. Mine didn’t have any seeds.
In a mixing bowl, toss squash in olive oil with basil.
Place in roasting pan with aluminium foil.
Roast in oven at 350ºF for 40 minutes.
…or until cooked through.
Shred the cheese. I used my food processor.
Place squash in food processor bowl and add milk and salt.
Stir a little and let it cool for around 5 minutes.
While roasting and cooling, cook and drain pasta.
Add squash mix to pasta.
Place in baking dish.
Top with breadcrumbs.
Top with melted butter.
Top with cheese.
Cover with foil and bake at at 350ºF, covered for 20 minutes, then uncover for remaining 15 minutes.
You can even broil the top. Your choice.
And serve and enjoy!