It seems like come the fall and winter months, the produce aisles are chock full of everything root vegetable, pumpkins, and of course, squash. Take advantage of this seasonal treat to make a cheesy winter squash pasta that your kids will love. The parmesan cheese and grated fontina adds a bit of cheesy goodness to this pasta dish that will surely be gobbled up at the dinner table.
1 medium winter squash of virtually any variety
1 lb. pasta of your choice, as long as it’s a fairly sturdy shape
3/4 cup sour cream
1/2 cup (packed) grated fontina
1/2 cup grated Parmesan
1 1/2 tsp. finely chopped fresh rosemary (you could also use sage or thyme, if you prefer)
salt and pepper
1. Heat your oven to 425F. Stick the squash in a baking pan (you can even use the same casserole that you’re going to bake the pasta in) and roast it in the oven until it is very tender and easily pierced by a fork – generally an hour or so. Remove from the oven and allow to cool until you can just handle it, then cut it in half, scoop out the seeds, then scoop the flesh of the squash out. Measure out 3 cups into a large mixing bowl, reserving the rest for another use.
2. Bring a large pot of salted water to a boil and cook the pasta for two minutes less than the instructions call for. Reserve a cup and a half of the pasta water, then drain the pasta and set aside.
3. Mash the squash in the bowl with the sour cream and enough of the pasta water to reach a creamy sauce consistency. If you want a very smooth sauce, puree the squash using a handheld (or regular) blender, otherwise just mash it with a potato masher. Fold in the Parmesan, 1/4 cup of the Fontina, and the rosemary. Add salt and pepper to taste, then stir in the cooked pasta.
4. Transfer the pasta to a casserole or baking dish and sprinkle the rest of the Fontina cheese on top. Bake the pasta in the oven (still at 425F) until the cheese on top is melted and bubbling, 20-25 minutes. Top with a bit more freshly ground black pepper, and serve.
What’s your family’s favorite squash dish? Share with us below!
Recipe courtesy of our friend Emily at Five and Spice