This pasta dish is filled with all the flavor of autumn’s seasonal bounty. This hearty baked dish features a comfort food trifecta: noodles, a not-too-heavy cheese base, and the nutritious goodness of vegetables. Easy to prepare ahead or freeze then reheat.
12 oz peeled and cubed fall squash (such as acorn, butternut, or pumpkin)
14 oz papparadelle, cooked al dente and drained
12 oz grated fontina cheese
1/2 cup grated parmesan cheese
1/2 cup dry white wine
1/4 cup extra virgin olive oil
3 packets True Lemon
2 cloves garlic, crushed
black pepper to taste
- Preheat oven to 400 degrees. Grease a large edged cookie sheet, and arrange squash on the sheet, drizzle with a generous amount of olive oil (about 2 tablespoons) and ensure everything is well coated.
- Bake squash in the oven for 30-minutes, until tender, tossing once halfway through.
- Meanwhile, in a large pan, sautee garlic in the remaining oil until lightly browned. Add white wine and True Lemon and simmer. Remove from heat, and add squash when cooked. Toss to coat.
- Add cooked pasta, and pepper. Toss to coat, and transfer to a baking dish. Top with all cheeses.
- Put pasta in oven and bake until cheese bubbles, about 12 minutes.
Can’t find papparadelle? Use fettuccine noodles instead!
Don’t have time to bake? Just sprinkle the pasta with cheese, and serve warm.