While I have a personal rule that food is always better the fatter you feel after you eat it, sometimes you need to slim things down a bit. And while the blue box is always going to be a personal favorite of mine, Barrett tells me sometimes we have to eat like adults. Runyan assures me this is kick ass, and Runyan don’t play, so we’re in business.
1 package of frozen butternut squash puree (or roast and puree 1 medium squash)
1 lb short cut pasta (I use gemelli or shells)
1 cup of milk (add this as needed – you may not need the full cup or you may need a bit more)
1 cup shredded cheddar cheese
1/2 cup shredded fontina
parm and bread crumbs for topping
few dashes Worstershire
fresh or dried basil (1/2 teaspoon dried or 1 tablespoon fresh)
- Preheat oven to 350.
- In a saucepan, defrost squash on medium low heat with milk and worstershire. Add salt and pepper to taste.
- Meanwhile, cook pasta to just short of al dente – usually 2-3 minutes shy of recommended cook time. Drain pasta.
- At this point, the squash and milk mixture should be smooth and creamy. Add cheddar and fontina and stir. Toss in basil.
- Combine sauce with pasta in a baking dish. Top with parm, breadcrumbs, and olive oil if you like.
- Put in the oven for at least 30 minutes. Broil for a few minutes at the end to really brown up the top. Voila.