Pasta-Stuffed Roasted Butternut Squash
Recipes
Ingredients
- 1 large butternut squash
- 1 tablespoon jovial Reserve Blend Extra Virgin olive oil
- ½ red onion, diced
- ½ pound ground meat or sausage
- 1½ teaspoon sea salt
- Pinch of dried thyme
- ¼ cup whole milk
- 2 tablespoons unsalted butter
- 12 ounces of jovial penne, any variety
- 4 ounces aged cheddar, grated
Instructions
- Preheat the oven to 400°F.
- Split the squash in half lengthwise and scoop out the seeds. Bake for 45 minutes to 1 hour until the squash feels soft when pierced with a fork. Remove the squash from the oven and let cool for 10 minutes.
- In a large skillet, add the olive oil and onion and cook on medium-low heat for 2 minutes until the onion has softened. Add the meat, ½ teaspoon of salt, and the thyme. Cook for 2 minutes until the meat changes color. Set aside.
- Scoop out 1½ to 2 cups of the flesh from the squash, leaving about ¾-inch around all sides. Combine the squash, milk, butter, and the remaining 1 teaspoon of salt in a food processor. Process to a creamy purée.
- Cook the pasta according the package instructions, but drain the pasta two minutes prior to the time indicated on the box.
- In a large bowl, combine pasta, the squash puree, the meat mixture, and half of the grated cheese.
- Press the pasta into the cavity of the squash. Cover with the remaining grated cheese.
- Bake for 30 minutes until the top has browned.
- Slice the squash in halves or thirds and serve.
