Siiiiiick, man. Yeah I'm from 80s... but also really spectacular at puns (not really). Because I'm actually pretty sick.
My second semester of graduate school just started up again and I am ready to get blogging!
This recipe was pretty sick - and in the surfer slang way too. It is adapted from Roasted Butternut Squash with Penne. (Pretty much all ingredients are the same, just adjusted amounts based on my squash amount).
First of all, my head is so stuffed I wrote Buttersquash about 20 times thinking, "that doesn't look right". Well yeah it doesn't look right! My snot has officially taken over my brain people. It's like that mucus family from the commercial...
I have a family of lazy, horrible spellers living in my brain now... but they just experienced a delicious meal and no Mucinex so they are going to have to stay in there for a bit.
1 package of pre-cut butternut squash (a whole butternut squash would work here too)
2 tablespoons olive oil
2 shallots, minced
4 cloves garlic, minced
1 sprig dried sage leaves from Mother-In-Law's garden or grocery store
1 dash of thyme
1 1/2 cups chicken stock
1/2 cups low-fat milk and 1/2 cup full fat milk
fresh ground black pepper
1 pound pennette pasta
~1/3 cup grated Parmesan cheese
~1/3 cup grated mozzarella cheese
1. Preheat the oven to 400° F. Roast squash for about 45 minutes. Obviously if you have a full squash, it'll depend on how big it is.
2. Puree squash in food processor with about 1 cup of the chicken stock.
3. In medium saucepan, saute the shallots and garlic in olive oil. Add the pureed squash and the other 1/2 cup of chicken stock, all the milk, sage, thyme, and salt and pepper to taste. Reduce heat to medium-low and let that baby thicken.
4. Meanwhile, get your pasta cooking.
5. Put the oven down to 350° F. You may have had to turn it back off and on because you mistimed everything and you thought your tootsies were going to fry off in the kitchen because it was so hot.
7. Pour the sauce over the pasta in the pot and pour the mixture into a 13X9 baking dish. Sprinkle Parm and Mozz on top. Bake for 15 minutes until it is hot and delicious. Just like your bad self.
Pair with a salad or your favorite veggie and enjoy!