Zucca and Butternut Squash Bake
Butternut squash is a fantastic and versatile fall vegetable. Pairing it with gruyere adds a mildly nutty note to the sweet sauce that coats and fills the Semolina Zucca to create a delicious pasta pocket.
INGREDIENTS
MAKES FOUR SERVINGS
-
2 1/2 pound butternut squash, peeled and cut into 1-inch chunks
- 2 tablespoons olive oil
- 1 1/2 teaspoon kosher salt
- 8 - 10 sprigs thyme, divided
- 1-pound Sfoglini Semolina Zucca
- 1 cup vegetable stock
- 3 - 4 sprigs sage
- 1/4 teaspoon garlic powder
- 1/4 cup heavy cream
- 8 ounces gruyere, grated and divided
DIRECTIONS
Preheat the oven to 425° F. Line a baking sheet with parchment paper.
Place the butternut squash on the baking sheet. Drizzle the olive oil over the top, season with salt, and toss to combine, then distribute evenly over the baking sheet. Arrange 4 - 5 thyme sprigs over the top, then place in the oven to bake, about 25 - 30 minutes, stirring halfway through. Once cooked, drop the oven temperature to 375° F.
Bring a pot of heavily salted water to a boil. Cook the pasta to 1 minute before al dente, according to package instructions. Reserve 1/2 cup of pasta water before draining.
Pour the vegetable stock into a medium pot and place over low heat. Stir in the remaining thyme sprigs, sage sprigs, and the garlic powder. Let infuse for about 5 - 10 minutes, then scoop out the herbs and turn off the heat.
When the butternut squash is golden and soft, add to the vegetable stock and use a hand blender to puree. Add in the cream and pasta water and puree again until smooth. Fold in the pasta, along with all but 3/4 cup of the grated gruyere.
Transfer the pasta to a baking dish, and sprinkle the remaining cheese over the top. Cover and cook for about 15 minutes until bubbling, then uncover and switch to the broiler. Broil for 2 - 3 minutes until the top is golden and bubbling then serve.
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Pasta Swaps: This recipe would also work well with Whole Grain Radiators, Rigatoni, or Sfoglini's Cascatelli by Sporkful.
