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Butternut Squash Baked Pasta

Andy Baraghani
  • minutes
  • Serves 4

INGREDIENTS

1 cup

Basil, leaves

1

Butternut squash, peeled, halved, seeded, cut into 1/2-inch cubes (about 6 cups), small

3

Garlic cloves

1

Onion, large

4 cups

Chicken stock or broth, low-sodium

1 lb

Paccheri or rigatoni

1

Black pepper, Freshly ground

1

Kosher salt

1/2 tsp

Red pepper flakes

4 tbsp

Olive oil, extra-virgin

1/2 cup

Hazelnuts or walnuts

2 oz

Parmesan