0
Items : 0
Subtotal : $0.00
View CartCheck Out

This is the ultimate comfort food for fall in New Mexico! The winter squash adds creaminess and healthy dose of veggies to this classic comfort dish. Green chile brings a little kick, and then top it all off with crispy, garlicky breadcrumbs!

Butternut Squash Green Chile Pasta Bake

Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour

Ingredients

  • 1 medium squash roasted until soft and with the flesh scooped out. Butternut works great in this recipe – but you could also use varieties like pumpkin or red kuri
  • Salt
  • 1 tablespoon olive oil + more for squash
  • 8 ounces pasta Choose a pasta shape that has air/volume (like ziti). You can also try a bean or lentil pasta for extra protein!
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • ¼-½ cup green chile (more or less to taste), roasted, deseeded, and peeled
  • 1 cup cup of low/no sodium vegetable/chicken broth
  • cups shredded cheese, like Monterey jack, cheddar, or a blend
  • cups breadcrumbs

Instructions

  • Preheat oven to 425 degrees F.
  • Cut the squash in half, lengthwise, and scoop out the seeds. If the skin is tough, try microwaving the squash for 3-5 minutes, before slicing. Drizzle some oil and salt on the squash, and then place cut side down on a baking dish. Roast for 30-45 minutes, or until the flesh is very soft. Once cooled, scoop the flesh out and set aside.
  • Meanwhile, cook the pasta according to directions and set aside.
  • Heat a large skillet over medium heat and add 1 tbsp of oil. Add the onions, garlic, herbs, and cook until onions are soft.
  • Then add the scooped squash flesh, green chile, and 1/2 cup of broth. Mix until a thick sauce is created. Add broth and mash squash with a fork if needed. Add the pasta and gently fold it in. Then place the squash-pasta mixture in a baking dish.
  • Top with a layer of cheese, then breadcrumbs, and then another layer of cheese. Bake for 10 minutes in the oven, or until the cheese is bubbly.

Did you make this recipe?
Tag @thesproutingkitchen on Instagram and hashtag #thesproutingkitchen OR send us an email at Fallon@thesproutingkitchen.org with your recipe photo and feedback!

About the author