Tags: dinner - pasta - vegetarian - GF - GF Vegetarian - GF dinner -
GF pasta
Active Time: 45 minutes
Passive Time: 30 minutes
Serves: 4

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

Bon Appetit

• 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

• Use veggie broth or stock to make it vegetarian
• sub GF pasta to make meal GF

1. Preheat oven to 350F
2. 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
3. Heat remaining 2 tbsp oil in a medium pot over medium heat. Cook onion, stirring occasionally, until golden brown and softened, 8 - 10 minutes
4. Add garlic and red pepper flakes and cook, stirring, until fragrant and garlic is softened, about 1 minute
5. 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
6. 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
7. Transfer squash mixture to a blender. Add 1 cup Parmesan and puree until smooth. Season with salt
8. 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
9. 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