This is the ultimate comfort food for fall in New Mexico! The winter squash adds creaminess and healthy dose of veggies to this classic comfort dish. Green chile brings a little kick, and then top it all off with crispy, garlicky breadcrumbs!
Butternut Squash Green Chile Pasta Bake
- 1 medium squash (roasted until soft and with the flesh scooped out. Butternut works great in this recipe – but you could also use varieties like pumpkin or red kuri)
- Salt
- 1 tablespoon olive oil + more for squash
- 8 ounces pasta (Choose a pasta shape that has air/volume (like ziti). You can also try a bean or lentil pasta for extra protein!)
- 1 yellow onion (diced)
- 3 cloves garlic (minced)
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- ¼-½ cup green chile ((more or less to taste), roasted, deseeded, and peeled)
- 1 cup cup of low/no sodium vegetable/chicken broth
- 1½ cups shredded cheese, like Monterey jack, cheddar, or a blend
- 1½ cups breadcrumbs
Preheat oven to 425 degrees F.
Cut the squash in half, lengthwise, and scoop out the seeds. If the skin is tough, try microwaving the squash for 3-5 minutes, before slicing. Drizzle some oil and salt on the squash, and then place cut side down on a baking dish. Roast for 30-45 minutes, or until the flesh is very soft. Once cooled, scoop the flesh out and set aside.
Meanwhile, cook the pasta according to directions and set aside.
Heat a large skillet over medium heat and add 1 tbsp of oil. Add the onions, garlic, herbs, and cook until onions are soft.
Then add the scooped squash flesh, green chile, and 1/2 cup of broth. Mix until a thick sauce is created. Add broth and mash squash with a fork if needed. Add the pasta and gently fold it in. Then place the squash-pasta mixture in a baking dish.
Top with a layer of cheese, then breadcrumbs, and then another layer of cheese. Bake for 10 minutes in the oven, or until the cheese is bubbly.
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