A
new twist on an old favorite. And what a twist! Geof said he never
even would have questioned that there was anything different about the baked
dish I served up the other night. He even knew butternut squash was the
main ingredient and still couldn't tell.
Success!
I
snagged this little gem from HERE one night whilst Googling creative
ways to use up the butternut squash taking up residence on our counter. I
have to say, even I would have been fooled by this one, and I'm the cook!
It
is unbelievably creamy and delicious. Holy cow, it's good, and pretty
easy.
Note:
I had two cans of organic butternut squash in the pantry that I got at Whole
Foods this winter (I know, weird, canned butternut squash? Hello!). Turns out
that was beaucoup convenient (and just as healthy!)...so I still have that
squash sitting on the counter. Looks like I'll need to find another
recipe to use it for. Oh darn :)
Ingredients
3
cups cubed peeled butternut squash (about 1 [1-pound] squash)
1
1/4 cups lower-sodium chicken broth
1
1/2 cups milk
2
garlic cloves, peeled (I used 1 tsp. garlic powder)
2
tablespoons plain fat-free Greek yogurt
1
teaspoon kosher salt
1/2
teaspoon freshly ground black pepper
1
1/4 cups (5 ounces) shredded Gruyère cheese
1
cup (4 ounces) grated pecorino Romano cheese
1/4
cup (1 ounce) finely grated fresh Parmigiano-Reggiano cheese, divided
1
pound uncooked cavatappi
1
teaspoon olive oil
1/2
cup panko (Japanese breadcrumbs)
2
tablespoons chopped fresh parsley
Preparation
1.
Preheat oven to 375°.
2.
Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil
over medium-high heat. Reduce heat to medium, and simmer until squash is tender
when pierced with a fork, about 25 minutes. Remove from heat.
3.
Place the hot squash mixture in a blender. Add salt, pepper, and Greek yogurt.
Remove the center piece of blender lid (to allow steam to escape); secure
blender lid on blender. Place a clean towel over opening in blender lid (to
avoid splatters). Blend until smooth. Place blended squash mixture in a bowl;
stir in Gruyère, pecorino Romano, and 2 tablespoons Parmigiano-Reggiano. Stir
until combined.
4.
Cook pasta according to package directions, omitting salt and fat; drain well.
Add pasta to squash mixture, and stir until combined. Spread mixture evenly
into a 13x9-inch glass or ceramic baking dish coated with cooking spray.
5.
Heat oil in a medium skillet over medium heat. Add panko, and cook for 2
minutes or until golden brown. Remove from heat; stir in remaining 2
tablespoons Parmigiano-Reggiano cheese. Sprinkle evenly over the hot pasta
mixture.
6.
Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley, and serve
immediately.
Enjoy!
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