CREAMY BUTTERNUT SQUASH PASTA

CREAMY BUTTERNUT SQUASH PASTA 

 This was the perfect Saturday night dinner! Then we ate it and realized it was the perfect anytime dinner because it was that good! With recipe inspiration from www.cookiemonstercooking.com, I made some fun changes to the original recipe with more veggies and other fun flavors.

This was super yummy and flavorful, and also very filling, so this recipe would serve at least 4 hungry people.

HAPPY COOKING!

INGREDIENTS

16 ounces whole wheat pasta shells or spirals

1 tablespoon olive oil

1 medium onion, chopped

3 cloves garlic, minced

2-3 large carrot, peeled and chopped

1/2 green bell pepper, chopped

1 /2 yellow bell pepper, chopped

1/2 orange bell pepper, chopped

3 cups chopped kale (without stems)

1 ½ cups butternut squash puree (homemade or store-bought)

1/2 mashed up ripe avocado (could do a whole one for a creamier flavor!)

1 cup 2% milk

½ cup low-sodium vegetable broth

1 teaspoon rosemary

1 teaspoon sage

1 cup shredded cheddar cheese (or your favorite cheese!)

salt and pepper, to taste

1/2 cup parmesan cheese

⅓ cup toasted walnuts or pecans, finely chopped

INSTRUCTIONS

1 Preheat the oven to 350ºF.

2 Bring a large pot of lightly salted water to a boil. Add in the pasta and cook according to the package directions. Drain and set aside.

3 Meanwhile, set a large oven-safe skillet over medium heat. Add in the olive oil. When hot, add in the onion and cook for about 2 minutes, until it starts to soften. Add in the garlic and cook for 30 seconds, until fragrant. Add in the carrot and bell pepper. Cook for about 5 minutes until tender. Add in the kale and cook for about 1 to 2 minutes, until bright green and slightly wilted.

4 Add in the butternut squash puree, milk, vegetable broth, rosemary, sage, and salt and pepper. Mix until combined then bring the mixture to a gentle simmer (increasing the heat slightly). Let the mixture simmer gently for about 3 to 4 minutes, stirring fairly often, until it thickens up a bit, but still pretty saucy. Turn off the heat. Add in the drained pasta and 1/2 cup shredded cheddar cheese. Mix until combined. Top with the remaining 1/2 cup shredded cheese, parmesan and walnuts.

5 Transfer the skillet to the oven and bake for about 8 to 10 minutes (no lid), until the cheese is nice and melted. 

NOTE:

If you don’t have an oven-safe skillet, proceed as directed above and then transfer the everything to a 9x13 baking dish and then top with the remaining shredded cheese and walnuts. Bake as directed. :)