Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

I am an avowed, lifetime hater of vegetables, and I will devour the whole pan of this if given a chance. This is the version of a recipe from Ellie Krieger that I made after reading some of the reviews on the Food Network site. This looks long and complex, but remember, you can cook and puree the squash (and even cook the pasta) on the weekend and refrigerate everything. I made this on a weeknight at 6:00 pm and dinner was on the table by 7:00 pm easy.

Ingredients Nutrition

Directions

  1. Cut butternut squash in half from top to bottom; remove seeds. Bake cut side down on a shallow baking pan at 350 degrees for 45 minutes to 1 hour, until soft. Allow squash to cool. Scoop cooked squash out of the rind and puree, using a blender or food processor. Set aside 2 1/2 cups of puree. The remainder may be frozen, if desired.
  2. Prepare pasta according to package directions; drain well and set aside.
  3. Combine the 2 1/2 cups of pureed squash with the evaporated milk in a large saucepan. Heat over medium heat until just simmering. Remove pan from heat and gradually stir in the next 6 ingredients. (Using an immersion blender is ideal for the smoothest sauce).
  4. Combine the pasta with the sauce and stir until the pasta is well coated. Transfer mixture into a 13 x 9 pan coated with cooking spray.
  5. Combine bread crumbs, Parmesan, and butter; sprinkle onto surface of casserole. Sprinkle with paprika.
  6. Bake casserole at 350 degrees for 30-40 minutes.
Most Helpful

5 5

Very creamy, my picky 10 year old couldn't tell there was a vegetable in it! I used two packages of frozen pureed squash to make it easier.