This coming weekend is hubby's birthday. As usual, this week is all about him. This dish is one of his favorite way to eat squash. To be honest, it's kinda the only way he eats it, and sometimes in soup, but just sometimes. The sweetness of the squash makes a great pair with the salted cheese and all tight together by some pasta. This may not be your everyday pasta dish, but give it a try and let me know what you think.
Let's turn the oven on and bake some squash pasta
Cook 9 oz fresh pasta al dente. I used a refrigerated package of fettuccine. Meanwhile, shred 10 oz butternut squash
10 oz of cheese - a blend of hard cheese - I used Parmesan, Fontina and Dubliner
Finely chop few garlic cloves and about 2 tbsp fresh parsley
In a large bowl place the cook and slightly cooled pasta
Mix in the squash and about half of the cheese
Add the garlic, parsley, salt and pepper to taste. Keep in mind that the cheeses are a little salty.
Place the mixture into a well buttered shallow dish
Pour 1 1/2 cups light or heavy cream. We used half and half in the past and decided to stick to the cream version.
Top with the remaining cheese and bake in preaheted oven, at 400F, for about 30 minutes until the cream is absorbed and squash is cooked.
Cool slightly and serve.
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