Ingredients
- 1 pound butternut squash (peeled, seeded, and diced, about 3 to 3 1/2 cups)
- 1 cup low-sodium chicken broth
- 1 1/2 cups whole milk
- Pinch of nutmeg
- Pinch of cayenne pepper
- 1/2 teaspoon onion powder
- 3/4 teaspoon salt
- Freshly ground black pepper
- 1 pound dry penne pasta
- 2 cups shredded cheddar cheese (sharp)
- 1/4 cup grated Parmesan cheese
- 1/2 cup ricotta cheese (4 ounces of soft cream cheese works also)
- TOPPING
- 1/4 cup dry breadcrumbs
- 3 tablespoons grated Parmesan cheese
- 2 to 3 tablespoon melted butter
How to Make
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Step 1: Preheat oven to 375 degrees Fahrenheit.
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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.
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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.
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Step 4: Coat a 9x9 inch baking dish with cooking spray or coat with butter.
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Step 5: Pour in squash-pasta mixture.
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FOR THE TOPPING
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Step 6: In a small bowl, combine all topping ingredients sprinkle evenly over noodles.
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Step 7: Cover with foil.
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TO BAKE
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Step 8: Bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 20 to 40 minutes more. Serve immediately.
We hope you enjoy this recipe!
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