====== Butternut Squash Baked Pasta ====== 

Tags: [[dinner]] - [[pasta]] - [[vegetarian]] - [[Gluten Free|GF]] - [[GF Vegetarian]] - [[GF dinner]] - \\ [[GF pasta]] \\ 
Active Time: 45 minutes \\ 
Passive Time: 30 minutes \\ 
Serves: 4 \\

====Description====
Creamy baked pasta which uses butternut squash instead of a ton of cheese

====Source====
[[https://www.bonappetit.com/recipe/butternut-squash-baked-pasta|Bon Appetit]]

====Ingredients====
  *Hazelnuts or walnuts: 1/2 cup \\ \\ 
  *Extra virgin olive oil: 4 tbsp, divided + more for drizzling \\ \\ 
  *Onion: 1 large, finely chopped \\ \\ 
  *Garlic: 3 cloves, thinly sliced
  *Red pepper flakes: 1/2 tsp \\ \\ 
  *Butternut squash: 1 small, peeled, halved, seeded, cut into 1/2 inch cubes (about 6 cups) \\ \\ 
  *Low sodium chicken broth or stock: 4 cups \\ \\ 
  *Paccheri or rigatoni: 1 lb \\ \\ 
  *Kosher salt: to taste
  *Parmesan: 2 oz, finely grated (about 1 1/2 cups), divided + more for serving \\ \\ 
  *Basil: 1 cup leaves, torn
  *Pepper: to taste

====Notes====
  *Use veggie broth or stock to make it vegetarian
  *sub GF pasta to make meal GF

====Instructions====
  -Preheat oven to 350F
  -Toast hazelnuts or walnuts on a rimmed baking sheet, tossing halfway through, until golden brown, about 6 - 8 minutes. Let cool, then finely chop and transfer to a medium bowl; stir in 2 tbsp olive oil and set aside
  -Heat remaining 2 tbsp oil in a medium pot over medium heat. Cook onion, stirring occasionally, until golden brown and softened, 8 - 10 minutes
  -Add garlic and red pepper flakes 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
  -Meanwhile, cook pasta in a large pot of salted boiling water until very al dente, about 3 minutes less than package directions. Drain and rinse with cold water
  -Transfer squash mixture to a blender. Add 1 cup Parmesan and puree until smooth. Season with salt
  -Pour 1/2 cup squash puree into a 13 x 9 inch baking dish and spread to edges. Scatter pasta over the sauce, then pour remaining sauce over. Top with 1/2 cup Parmesan. Cover with foil and bake 15 minutes. Uncover and increase oven temperature to 425F. Continue to bake until top is darkened in spots and sauce is bubbling, 10 - 15 minutes
  -Add basil to bowl with reserved hazelnuts, season with salt, and toss to combine. Spoon hazelnut mixture over pasta and top with more Parmesan and black pepper

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