Cheesy Baked Pasta with Butternut Squash & Greens

My kids love the Butternut Squash Mac and Cheese from Trader Joe’s. (It sells out daily- so they are clearly not alone!) This vegetarian comfort food dish seemed reminiscent enough to be a crowd-pleaser. 😉 I liked that it incorporated leafy greens too.

This recipe was adapted from The New York Times, contributed by Yasmin Fahr. I modified the method and proportions. I also added a poblano chile, red onion, garlic, and cilantro. Nice.

Yield: Serves 6

• Kosher salt
• 3 tablespoons olive oil
• 1 medium or 1/2 large red onion, diced
• 1 poblano chile, seeded, ribbed, and diced, divided (or 1 jalapeño, sliced into rounds)
• 6 large garlic cloves, thinly sliced
• 1 medium butternut squash (about 2 1/2 pounds), peeled, seeds removed and cut into 1/2-inch cubes (about 6 cups)
• 1 tablespoon ground cumin
• 1/2 teaspoon red-pepper flakes, plus more to taste
• 1 pound rigatoni, penne, or other tubular pasta
• 3/4 cup freshly grated Parmesan (I used Parmigiano-Reggiano), divided
• 4 packed cups greens (I used 2 cups turnip greens (sliced into 1-inch ribbons) and 2 cups baby spinach)
• 8 oz (1/2 pound) fresh mozzarella, torn into bite-size chunks
• 1/3 cup cilantro or flat-leaf parsley and tender stems, roughly chopped, for garnish

1. Bring a large covered pot of heavily salted water to a boil. Cook the pasta until not quite al dente, 3 to 4 minutes less than the package instructions. (It should be a little too firm to the bite.) Reserve 2 cups of the pasta water and drain. Set aside.
2. Meanwhile, in a 12-inch ovenproof skillet with high sides and a tight-fitting lid (or a Dutch oven), heat the oil over medium-high until shimmering. (I used a large and wide enameled cast iron pan.)
3. Add the diced onion and half of the diced poblano chile, season with salt, and cook until beginning to soften, about 2 minutes.
4. Add the sliced garlic and continue to cook until fragrant, about 30 seconds.
5. Add the cubed squash and season with salt, cumin, and red-pepper flakes. Cook, stirring every minute, until squash becomes browned in spots and feels just tender, 6 to 8 minutes.
6. Meanwhile, heat the oven to 400 degrees. (I set my oven to convection.)
7. When the squash is just tender, add 1 cup of the reserved pasta water. Bring to an active simmer, cover and cook, stirring occasionally, until the squash is soft and easily mashable, 10 to 12 minutes.
8. Turn off the heat, then use the back of a wooden spoon to crush about half of the butternut squash and leave the rest chunky. Season the squash to taste, keeping in mind that salty Parmesan will be added soon.
9. Add the cooked pasta to the skillet along with the remaining 1 cup of reserved pasta water and 1/2 cup grated Parmesan. Stir vigorously to combine.
10. Stir in the greens one handful at a time until each addition wilts slightly.
11. Sprinkle the top with the remaining 1/4 cup Parmesan, the mozzarella, and the remaining diced poblano chile. Place in the oven and cook until the top is melted and browned in spots, 12 to 15 minutes.
12. Top with minced cilantro and serve.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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