Recipe by newmama
This is different than my other but hides the squash more. this serves 6-8 as a main dish, many more as a side. Cook time is bake time. ***i use fresh puree but zaar won't recognize that ingredient. i baked the squash at 375 for 1 hour and put in the food processor. fresh or frozen is fine.
Top Review by erinchelsea
Soooo creamy and yummy! I changed it a bit based on the ingredients I had on hand, but I think the base recipe is the same. I used 1/2 muenster and 1/2 sharp cheddar and the parmesan on top. Also I didn't have ricotta or cream cheese so I used sour cream. Other than that I kept it the same though. I think I will use different pasta next time than the egg noodles I used because they got pretty soft after baking. Wagon wheels are a good idea. I added a bit of salt and pepper at the table and it complemented the slight sweetness of the squash perfectly. DH and I both went back for seconds and my toddler loved it too. Thanks! :)
- 16 ounces pasta (we like wagon wheel)
- 2 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1⁄8 teaspoon cayenne pepper
- 1⁄4 teaspoon garlic powder
- 1 1⁄2 cups frozen butternut squash puree
- 1 cup chicken stock
- 1 1⁄2 cups milk
- 1⁄3 cup ricotta cheese (both are tasty here!) or 1⁄3 cup cream cheese (both are tasty here!)
- 8 ounces sharp cheddar cheese, shredded
- 1⁄2 cup parmesan cheese, grated
Directions See How It's Made
- cook pasta al dente, drain.
- melt butter, whisk in flour for 1 minute.
- add milk slowly, whisking constantly.
- add stock and spices.
- bring to a boil over medium heat, whisking until it starts to thicken.
- add squash puree
- stir in ricotta or cream cheese until smooth and melted.
- add cheddar cheese, turn off heat and stir until smooth.
- pour over pasta and pour it into a 13x9 or 3 qt casserole dish.
- sprinkle with parmesan cheese and bake at 350 for 30-40 minutes.