Cheesy Baked Butternut Squash & Pasta

Step 1

Preheat oven to 375 degrees Fahrenheit.

Step 2

In a pot, combine squash, stock, and milk in a medium saucepan (if the liquid does not cover all the squash add in more milk but just enough to cover the squash); bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 8-10 minutes. Remove from heat. Mash the squash along with all liquid in the pot; stir in onion powder, nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.

Step 3

Cook pasta only to halfway; drain (the pasta will finish cooking when baked in the oven). Transfer partially cooked to a large bowl; stir in squash mixture, cheddar, ricotta, and Parmesan cheese.

Step 4

Coat a 9x9 inch baking dish with cooking spray or coat with butter.

Step 5

Pour in squash-pasta mixture.

FOR THE TOPPING

Step 6

In a small bowl, combine all topping ingredients sprinkle evenly over noodles.

Step 7

Cover with foil.

TO BAKE

Step 8

Bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 20 to 40 minutes more. Serve immediately.