This Sept. 21, 2015 print shows cheesy pasta shells with butternut squish in Concord, NH. Give butternut squish a new life with pasta and a contingent of cheeses, Parmesan, soothing goat and Monterey Jack. (AP Photo/Matthew Mead)
Need to know what to do with all that butternut squash? I’ve got we covered. Because this pasta plate is a illusory weeknight-friendly dinner.
In this recipe, we give butternut squish a new life with pasta and a contingent of cheeses – Parmesan, soothing goat and Monterey Jack. The squish contributes tone and some bona fide nutritive value, while diced caramelized onions yield hardness and a good flavor. This can be served as a categorical march with a salad and a vinegary salsa to change out a tawny brilliance of a dish. It also creates a lush side plate to a roasted duck or some grilled or pan-seared chops.
Using a cooking H2O from a pasta does a integrate of things in this recipe. The H2O contains some of a starch from a pasta, so it helps thicken a salsa and connect it to a baked pasta and vegetables. It also eliminates a need for an extreme volume of half-and-half or cream. And, no, I’m not observant that this pasta isn’t indulgent. I’m observant it could be even some-more indulgent.
CHEESY PASTA SHELLS WITH BUTTERNUT SQUASH
Yield: 6 servings
1 middle butternut squish (about 2 pounds), peeled, seeded and cut into 1-inch chunks (about 4 cups of chunks) 2 middle yellow onions, diced 1 teaspoon dusty virtuoso 3 tablespoons olive oil Kosher salt and belligerent black peppers 1 bruise pasta shells 1 1/2 cups half-and-half 1/4 crater grated Parmesan cheese 1 crater crumbled soothing goat cheese 1 crater shredded Monterey Jack cheese
Heat a oven to 400 F.
On a rimmed baking sheet, pile a butternut squash, onions and sage, afterwards drizzle a oil over everything. Toss to coat, afterwards widespread into a singular layer. Season with salt and pepper. Roast for about 35 minutes, or until a squish is proposal and all is easily browned.
Meanwhile, move a vast pot of pickled H2O to a boil. Cook a pasta according to package directions. Reserve 1 1/2 cups of a cooking water, afterwards dull a pasta.
Return a dull pasta pot to medium-high feverishness and supplement a indifferent cooking H2O and a half-and-half. Heat only until small froth seem around a edges of a pot. Whisk in a Parmesan, goat cheese and Monterey Jack until a cheeses are melted. Return a pasta to a vessel and stir until coated with a sauce. Add a baked squish and onions and toss to combine. Adjust a seasonings and offer hot.
Nutrition information per serving: 650 calories; 250 calories from fat (38 percent of sum calories); 28 g fat (14 g saturated; 0 g trans fats); 55 mg cholesterol; 500 mg sodium; 78 g carbohydrate; 6 g fiber; 9 g sugar; 24 g protein.