Butternut Squash Casserole
A delicious oven bake featuring butternut squash with spinach, cheeses, and pecans!
- 1/2 lb Butternut squash
- 4 ozs Mozzarella, fresh
- 2 tbsps White wine (Liberty Sauv Blanc!)
- 1/4 cup Parmesan cheese, fresh
- 6 ozs Pasta, bow tie, rigatoni, or your choice
- 1 Garlic clove
- 2 ozs Baby spinach
- 1/4 cup Cream or half&half
- 1/4 cup Pecans
- 1/2 cup Breadcrumbs
- 2 Rosemary sprigs
- 2 tbsps Mascarpone cheese
Prep: Preheat oven to 450F
Prep: Bring medium pot of salted water to boil
Prep: Medium dice the squash, place in bowl, drizzle with avocado or olive oil, salt and pepper to taste
Roast the pecans: see our Autumn Pecans recipe! Let cool then finely chop.
Roast the squash: Place squash in baking dish along with rosemary sprigs; roast for 15 minutes. Leaving oven on, remove from oven and remove the reosemary sprigs from baking dish. Pick rosemary leaves off the sprigs, finely chop.
Pasta: add pasta to boiling water and cook per time/directions on pasta packaging. Drain, return to pot. Add spinach, stir until wilted.
Topping: In a medium bowl, combine the breadcrumbs, paremsan, chopped pecans, chopped rosemary, and garlic (chopped or pressed).
Finish the squash: To the baking dish of squash, add the cooked pasta+spinach, cream, white wine, and marscapone. Top with the mozzarella and the breadcrumb topping. Bake 8 minutes, until breadcrumbs are toasted and cheeses are melted. Remove from oven, let cool 2+ minutes.
Enjoy!!
Optional extras:
Pancetta (3-6 oz)
Walnuts instead of pecans
