4 Cheese Butternut Squash Bake

4 Cheese Butternut Squash Bake

This is what real winter comfort food is about. Extra cheesy pasta with ingredients like butternut squash, sun-dried tomatoes and roasted garlic.

4 cheese butternut squash rigatoni
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| Ingredients |

• 1/2 a medium butternut squash seeded
• 1 head garlic, outer skin removed
• 2 tablespoon oil
• salt + pepper
• rigatoni pasta
• 1 cup whole milk
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme
• 1 cup whole milk ricotta cheese
• 2 cups fresh baby spinach
• 1/2 cup oil packed sun-dried tomatoes, chopped
• 1 cup grated parmesan cheese
• 1 cup shredded fontina cheese
• 1 cup shredded mozzarella cheese
• 8 - 10 pepperoni (optional)

 

| Instructions |

| 1 | Place butternut squash on a baking sheet. Chop the top 1/3 of the garlic off to reveal the cloves and place on the baking sheet with the squash. Drizzle the squash and garlic with olive oil and season with salt + pepper. Transfer to the oven and bake for 30-35 minutes or until the squash is fork tender. Remove from the oven and let it cool.

| 2 | Boil pasta. You want the pasta to still have a little bite to it. Just before draining, reserve 2 cups of the pasta cooking water. Drain and add the pasta back into the pot.

| 3 | Use a spoon to remove the seeds from the roasted squash and scoop the flesh from the squash. Add this to a blender / food processor. Squeeze the roasted garlic cloves out of their skin and add to blender. Add the 1 1/2 cups of reserved pasta water, the milk, oregano and thyme. Season with salt + pepper. Blend until completely smooth. Add the ricotta and blend until just combined.

| 4 | Pour the butternut squash sauce over the pasta and set the pot over a medium heat. Add spinach, sun-dried tomatoes and 1/4 cup oil from the sun-dried tomato jar. Cook until spinach is wilted and the sauce is hot. Remove from the heat and stir in the parmesan and fontina cheese. Spread the pasta in even layer, or if needed, transfer to baking dish. Top with mozzarella and pepperoni. Place in the oven and bake for around 10 minutes or until cheese has melted and is gooey. 


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