Dinner plans? Solved.
I was craving a baked pasta and this was delicious! I used rigatoni and my butternut squash only yielded about 5 cups, so I followed the advice of others and reduced the amount of stock by a little more than a cup. It left me with a smooth silky sauce. I was worried the pasta would maybe absorb too much while baking since I reduced the liquid but it was perfection. I topped with the Parmesan and some smoked cheddar and it was the cosiest dish.
I used motzerella cheese instead of Parmesan , but overall what was really nice is that I had all this in my house and didn’t have to go to the store. What a nice dinner.My garden yielded about 400 lbs. of butternut squash last fall, so I felt compelled to try this recipe. I followed the suggestion to reduce the amount of chicken stock, so I cut it to ~2.5 cups. To save time, I coarsely grated the squash in the food processor instead of dicing it.
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