Foodie Friday: Butternut Squash Baked Pasta

Okay, in my efforts to eat more vegetables without cutting into my pasta eating, I have made this recipe several times. It makes six large servings and the leftovers keep really well! The ONLY thing I don't like about making this is the amount of time it takes to peel and seed the butternut squash. So, if you can find it peeled and chopped already, that will save you lots of time.

Also, this recipe does have ham in it, but leave it and out you have a delicious vegetarian meal!

You will need:

• 1 butternut squash
• 16 oz (1 box) rotini pasta
• 1 ¾ cups chicken broth
• 1 ½ cups milk
• 1 cup (about 3 oz) freshly grated parmesan cheese
• ¼ cup plain bread crumbs
• 4 oz diced pancetta (ham deli meat works too)
• 3 medium cloves of garlic
• 2 tbsp parsley
• 1 tbsp thyme
• 4 tsp olive oil
• Ground pepper

1.     Peel and seed butternut squash, and dice into ¼ inch pieces

2.     Preheat oven to 375 degrees Fahrenheit.

3.     In 12” skillet, cook diced pancetta (or chopped ham slices), stirring occasionally, over medium heat for about 10 minutes or until browned.

4.     Scoop pancetta into medium bowl and press peeled garlic into the same skillet, adding 2 teaspoons olive oil.

5.     Add ground pepper to taste.

6.     Cook garlic for 3-5 minutes and transfer garlic to bowl with pancetta.

7.     In the same skillet, heat 2 teaspoons olive oil until hot.

8.     Add diced squash to skillet. Cover and cook for 10 minutes, stirring frequently.

9.     Now is a good time to begin making the rotini pasta. Once the water begins to boil, add pasta and cook 2 minutes less than indicated on the box. After the pasta is cooked, strain it and return it to the pot.

10.  In the skillet with butternut squash, add parsley, thyme, and broth. Cover back up and cook for 12 minutes, or until squash is tender.

11.  Add milk into skillet and stir. Heat through.

12.  Add squash and pancetta mixtures to pasta as well as ¾ cup grated parmesan and stir until well mixed.

13.  Spoon pasta into large ceramic baking dish and sprinkle with breadcrumbs and remaining parmesan. Bake 30 minutes, until top is golden. Let cool for 5 minutes and serve.

This is a recipe that I found on Better Homes & Gardens, and modified quite a bit. If you are interested, here is the original recipe.