Comfort food with a New Mexican twist
How can winter squash and green chile create a tasty dish? Winter squashes, like butternut squash, are great for baked meals. No matter what cooking method you use butternut squash retains its flavor, sweetness, and has a creamy texture. Prepping butternut squash can be intimidating but it is easier than you think! There are easy-to-follow instructions for cutting and cooking butternut squash in the recipe below.
The next star ingredient in this dish is green chile. Green chile is one of the most used ingredients in New Mexico. Known for its spiciness but also for the unique flavor that is credited to where it was grown. The recipe calls for fresh green chile but if you do not have this on hand, substitutes are listed in the recipe that still makes this dish delicious.
Why green chile and butternut squash is good for you
Both ingredients have numerous health benefits and are packed with vitamin A, vitamin C, and fiber. Fresh green chile can have up to six times the amount of vitamin C as in one orange. In about three tablespoons of cooked butternut squash can count as one of your five vegetable servings a day.
Butternut squash seeds can also be eaten when prepared and they are also nutritious. Cool fact: did you know that red chile starts out as green chile, but it is ripened longer on the vine (!!). Ingredient substitutes in this recipe allows you to try different chile peppers, pasta types and shapes, and other types of winter squashes. This dish can feed up to six to eight people, so try out this recipe and put your own spin on this dish!
Butternut Squash Green Chile Pasta Bake
- Large baking dish
- Large pot
- Large skillet
- Wooden spoon or mixing spoon
- Measuring spoons
- Measuring cups
- 1 medium squash Butternut works great in this recipe
- 1 tbsp olive oil Extra for squash
- 8 ounces pasta A short pasta shape works well
- 1 yellow onion Diced
- 3 cloves garlic Minced
- 1 tsp dried sage
- ¼ cup green chile Roasted, deseeded, and peeled
- 1 cup low/no sodium broth Vegetable or chicken broth
- 1 ½ cup shredded cheese Monterey jack, cheddar, mozzarella or a blend
- 1 ½ cups breadcrumbs
- Preheat oven to 425 degrees °F.
- Cut the squash in half, lengthwise, and scoop out the seeds. If are having trouble cutting the squash, poke holes in the skin with a fork, and then microwave 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 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 to the onion mixture. You can add more or less of the green chile for taste. Mix until a thick sauce is created. Add more broth to thin the sauce out as needed. The texture should be thick but smooth. Mash squash with a fork or potato masher, 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.
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