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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This casserole is great with any winter squash. Each has it's own flavor. Ingredients:
4 lbs. winter squash |
1 lb. ziti, penne, or rotini pasta |
1/2 cup olive oil |
2 t unsalted butter |
2 large leeks, coarsely chopped |
1/2 small onion, chopped |
(or substitute 6 scallions for the leeks and onions as i did!) |
2-3 garlic cloves, coarsely chopped |
2 t kosher or sea salt |
1 t fresh ground black pepper |
1 cup water (or white wine, if you have it) |
1/3-1/2 cup grated parmesan cheese |
2-3 t chopped fresh parsley |
Directions:
1. Cut the squash in half and scrape out the seeds. (You can set the seeds aside for roasting later if you like.)
2. Place the squash halves upside down on a baking sheet and place in the oven. Add about one inch of water to the baking sheet, and bake at 400F for 45-60 minutes, until soft.
3. Remove squash from baking sheet and let it cool for 5-10 minutes. Note: you can do these three steps earlier in the day, or the day before and store in fridge.
4. While it’s cooling, cook the pasta in boiling water (salted “like the sea,” says Matt). Cook for 3 minutes less than the cooking time on the package. Drain. Set aside.
5. Remove the squash from the skins with a spoon.Heat the oil and butter in a large pot over low heat. Add the leeks & onion (or scallions), garlic, salt, and pepper. Saute until the onion is translucent but make sure the garlic does not burn.
6. Add the squash and 1/2 cup of water/wine, stirring until a thick sauce is formed. Add extra water/wine as needed to make it thick but not too thick.
7. Fold in the cooked pasta, taste. Adjust seasonings as needed.
8. Spoon into a glass baking dish (or two, if you only have a small one). Sprinkle with cheese.
9. Bake for 20-30 minutes, until the cheese browns. Serve onto plates and top with fresh parsley.
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