Ingredients
Units
Scale
- 1 large butternut squash
- 1/2 cup unsalted butter
- 1 lb. whole wheat pasta
- 1/4 tsp. nutmeg
- 1 pinch ground cloves
- 1 tsp salt
- 1/2 tsp ground pepper
- 10 oz. fontina, grated
Instructions
- Preheat the oven to 425 F. Slice the squash in half, lengthwise, and scoop out the seeds. Place cut-side-down in a baking dish filled with 1/2" of water. Bake for 40-60 minutes, or until the insides are tender.
- Let the squash cool until you can comfortably handle it before scooping the insides into a bowl. Meanwhile, you can prepare the pasta according to directions (al dente, do not overcook).
- Also, brown the butter. In a small skillet over medium heat, melt the butter. Stir regularly, and watch as it bubbles and pops. When it stops making noise, pay attention and when you notice the solids turning brown remove from the heat and pour into the bowl with the squash.
- Add the nutmeg, cloves, salt, and pepper to the squash. Stir, mashing up any huge pieces but leaving some texture. Add half of the grated cheese, and stir in.
- Combine the cooked pasta and the squash mixture. Stir to coat all of the pasta, then pour into a 8x11 baking dish — or whatever you have that will fit the pasta. Top with the remaining cheese.
- Bake at 350F for 20 minutes, or until the top is beginning to brown.
- Remove and serve hot.
Notes
If you want a smoother, less "vegetable" feel to the dish, puree the squash before adding it to the pasta. You could also add more cheese, or even 1/2 cup of cream, to make it more luxurious!