Description
A comforting and wholesome dish featuring whole wheat pasta shells enveloped in a creamy butternut squash and cheese sauce, baked to golden perfection with a crispy breadcrumb topping and fresh herb garnish. Perfect for a cozy weeknight dinner that combines healthy ingredients with indulgent flavors.
Ingredients
Scale
Pasta
- 3 cups uncooked whole wheat pasta shells
Butternut Squash Sauce
- 4 cups 1/2-inch cubed uncooked butternut squash
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon nutmeg
- 3/4 cup low-sodium chicken or vegetable stock
- 1 1/2 cups skim milk, or unsweetened almond or coconut milk
- 6 ounces freshly grated fontina cheese
- 2 ounces freshly grated parmesan cheese
- 2 tablespoons unsalted brown butter
Topping and Garnish
- 2 tablespoons fine breadcrumbs
- Fresh chopped herbs for garnish (sage, basil, cilantro, thyme)
Instructions
- Preheat and Cook Pasta: Preheat your oven to 375°F. Bring a large pot of water to a boil and cook the whole wheat pasta shells according to package directions until al dente. Drain the pasta and set aside.
- Prepare Butternut Squash: While the water is heating, warm a large cast-iron or oven-safe skillet over medium-low heat. Add olive oil, then toss in the cubed butternut squash along with salt, pepper, and nutmeg. Pour in the low-sodium stock and cover the skillet. Cook for 15 to 20 minutes, stirring occasionally, until the squash is tender enough to mash easily.
- Mash Squash and Create Sauce: Remove the skillet cover and reduce the heat to low. Use a potato masher or forks to mash the squash until smooth and creamy, eliminating any lumps. Stir in the milk, 4 ounces of the fontina cheese, and all the parmesan cheese. Continue stirring for about 5 minutes until the cheeses have melted and the sauce is smooth. If the sauce feels too thick or starchy, gradually add additional milk in 1/4 cup increments, stirring thoroughly after each addition.
- Incorporate Brown Butter: Add the unsalted brown butter to the sauce and mix well for about a minute until fully incorporated. Taste the sauce and adjust seasoning if necessary.
- Combine Pasta and Sauce: Fold the drained pasta shells into the butternut squash cheese sauce, taking care to toss and coat each shell evenly. This might take a few minutes to ensure all the pasta is well-coated with the creamy sauce.
- Add Topping and Bake: Sprinkle the remaining fontina cheese over the top of the pasta mixture, then evenly distribute the breadcrumbs on top. Place the skillet in the preheated oven and bake for 15 minutes until the topping is golden and the dish is heated through.
- Broil for a Golden Finish: For a bubbly, golden crust, switch your oven to broil and cook for an additional 1 to 2 minutes. Watch carefully to prevent burning.
- Serve: Remove from oven and garnish with fresh chopped herbs such as sage, basil, cilantro, or thyme. Serve warm and enjoy!
Notes
- Use an oven-safe skillet to go straight from stovetop cooking to baking for easy cleanup.
- Substitute almond or coconut milk to make the recipe dairy-free if desired.
- Adding a touch more nutmeg can enhance the warmth of the butternut squash flavor.
- Whole wheat pasta adds fiber but ensure it’s cooked al dente to avoid mushiness during baking.
- Brown butter adds a rich nutty depth to the sauce; don’t skip it for best flavor.
- Adjust cheese quantities according to taste preference and dietary needs.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 20mg
