Cheesy Pasta Bake With Butternut Squash Sage Food

CHEESY BUTTERNUT SQUASH PASTA BAKE

Steps:

• Preheat your oven to 375 degrees.
• Cut the butternut squash in half lengthwise, scoop out the seeds, then chop the squash into chunks like in the picture above.
• Then lay the squash out on a baking sheet, brush with the olive oil and bake for about 35 minutes, or until the squash is soft.
• After the squash is done baking, use a spoon to scoop out the cooked squash, and add it to a food processor.
• To the squash in the food processor, also add the cream and ground sage, and puree until smooth. Set aside.
• In the mean time cook the pasta according to package directions.
• Once the pasta is cooked, toss it with the butternut squash mixture.
• Add half of the pasta mix to a 9 x 13 lasagna dish.
• Sprinkle on half of the shredded mozzarella cheese, then add the remaining pasta mix.
• Sprinkle on the remaining shredded mozzarella cheese as well as the shredded parmesan cheese.
• Sprinkle on the cooked and crumbled bacon.
• Bake for 25 - 35 minutes, or until the cheese is bubbling.
• Serve and enjoy!

PASTA WITH BUTTERNUT SQUASH AND SAGE

Steps:

• Preheat the oven to 375 degrees. Place the squash on a baking sheet and roast until tender, about 25 minutes. Meanwhile, bring a large ovenproof pot of lightly salted water to the boil. Add the pasta and cook until al dente, about 11 minutes. Drain, rinse and drain again.
• Lower the oven to 350 degrees. Place the pasta back in the pot and add the squash, butter, chicken broth, 2 tablespoons of the sage, 2 teaspoons of the salt, 1/2 teaspoon pepper and 2 tablespoons Parmesan. Toss to mix well. In a small bowl, combine the bread crumbs, remaining 2 teaspoons sage, 1/2 teaspoon salt, 1 tablespoon Parmesan and pepper to taste. Sprinkle the mixture over the top of the pasta. Bake for 15 minutes. Divide among 4 plates and serve immediately.

CREAMY BUTTERNUT SQUASH PASTA WITH SAGE AND WALNUTS

Steps:

• Heat the oven to 400 degrees. Place the squash and garlic on a sheet pan. Drizzle with 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Toss well and roast until the squash is very tender, 30 to 35 minutes, tossing twice throughout. While the squash roasts, bring a large pot of water to boil.
• Meanwhile, in a large (12-inch) skillet, heat the remaining 3 tablespoons olive oil over medium. When the oil is hot, add the sage and cook, tossing often, until the leaves begin to crisp, about 1 minute. Add the walnuts and a generous sprinkle of salt and cook, tossing often, until the sage leaves are lightly browned and crisp, 1 to 2 minutes. Using a slotted spoon, transfer the sage and nuts to a paper towel-lined plate and wipe out the skillet. Let the mixture drain for 1 minute, then add it to a small bowl with the lemon zest; toss lightly and set aside.
• Working in batches if necessary, transfer the roasted squash and garlic to a blender or food processor, along with 1 cup stock, and blend until smooth and thick. The consistency should be somewhere between a purée and a thick soup. Add more stock as needed, if it seems too thick.
• Transfer the puréed squash to the reserved skillet and keep warm over very low heat. Meanwhile, add the pasta to the boiling water, along with 1 tablespoon salt, and cook until al dente. Just before draining, ladle 1/2 cup pasta water into a measuring cup and set aside.
• Drain the pasta and add it to the sauce. Toss to coat the pasta evenly, then, off the heat, add the 1/2 cup Parmesan and toss until the cheese is incorporated. Add a few tablespoons of the reserved pasta water if the sauce seems too thick. Season to taste with salt and pepper.
• Divide the pasta among shallow bowls and sprinkle the sage, walnut and lemon zest mixture on top, and serve with extra Parmesan on the side.