Winter makes me want to go into hibernation mode. And that means I want pasta and cheese. And lots of it. At least this one is loaded with healthy butternut squash, too, so I don’t feel too terribly bad about myself when eating it. Another thing to note: the leftovers are amazing, too! Enjoy!
- 1 medium butternut squash, peeled and cut into cubes
- 12 oz. rotini
- 3 tbsp. unsalted butter
- 1 tbsp. cornstarch
- 1/2 c. yellow onion, diced
- 1 tsp. ground cinnamon
- 1 c. milk (I used almond milk – any milk will do)
- 2 c. shredded cheddar cheese
- 1/2 c. panko bread crumbs
- 1/2 c. crushed pecans
- Salt and pepper to taste
- Preheat oven to 350 degrees.
- Place cubed butternut squash on a baking sheet lined with aluminum foil and cook in your pre-heated oven until golden brown and soft in the middle – about 30-35 minutes.
- Cook pasta in a pot of boiling water until al dente.
- In a separate pot, heat butter until melted. Add chopped onions and cook on medium heat until onions begin to turn translucent.
- Add milk and cornstarch to onion mixture, whisking well until cornstarch has dissolved. Bring to a boil and allow sauce to thicken, stirring frequently.
- Once sauce has thickened, add shredded cheese, cinnamon, and salt and pepper to taste. Remove from heat, and stir to mix well.
- Once butternut squash is done, add half the cubes to the cheese mixture and mash well with a fork to blend.
- Drain pasta and pour it into a 9×12 baking dish. Top with remaining butternut squash cubes. Season with salt and pepper.
- Pour cheese mixture on top of pasta and butternut squash cubes, spreading evenly.
- Add panko bread crumbs evenly on top and, lastly, top with chopped pecans.
- Bake in 350 degree oven until topping turns golden brown, about 20-25 minutes.