Butternut Squash Baked Pasta

Butternut Squash Baked Pasta

1- 16 oz box dried pasta

2 Tbs. olive oil

1 onion, diced

2 cloves garlic minced

Kosher salt and pepper

1 small butternut squash (about 1 1/2 lbs or 6 cups diced)

1 1/2 cups vegetable stock, plus more as needed to reach desired consistency

4 oz goat cheese, crumbled

1/4 cup toasted walnuts

Parsley to garnish

Preheat oven to 350°F.

In a large pot of boiling water cook pasta according to packing instructions. Strain and set aside.

In the same pan add the olive oil and warm over medium heat. Add the onion and cook for about 4 to 6 minutes or until translucent and soft. Add the garlic and cook for another 30 second. Add the butternut squash, stock, and a large pinch of salt and cook for about 15-17 minutes or until butternut squash is very soft.

Transfer mixture to blender and blend until smooth, adding more stock if needed to smooth out the sauce. Taste for salt and pepper.

Toss the pasta with the sauce then place in an oven proof baking dish, about 8 x 10”. Top with goat cheese and walnuts. Bake covered for 15 minutes then uncover and continue baking until cheese is golden brown. Top with parsley and serve warm.