Linguiça Butternut Squash Pasta Bake

Preheat your oven to 375 F. Spray a casserole dish with non-stick cooking spray and set aside. I used a large oval baker but you could use a 9×13 as well.

Cook pasta according to the package instructions. Drain the pasta when done. Set aside.

Place the butternut squash and garlic cloves on a large sheet pan. Drizzle with olive oil and season with salt and pepper. Bake for 25 minutes or until squash is fork tender. Remove it from the oven and set aside until needed.

When the squash is almost done roasting, prepare the base of the sauce. In a heavy bottom soup pot heat 2 tablespoons of olive oil over medium high heat. Add the onion and cook until translucent, 5 minutes. Add the chopped parsnips and cook until tender, about 5 minutes. Add the rosemary and cook, stirring until fragrant about 30 seconds. Turn heat to low. Add the butternut squash and garlic to the pan, stir to combine ingredients.

If using a blender or food processor, blend butternut squash mixture in batches with the chicken stock until smooth. Add it back to the pot and season with salt and pepper. Or you can just add the stock to the pot and puree it in the pot using an immersion blender.

Add pasta right into the pot with the sauce. Add linguiça and the jack cheese to the pasta and stir to incorporate all ingredients.

Pour pasta into the prepared casserole dish. Sprinkle mozzarella cheese on top. Bake for 20 minutes until pasta is heated through and cheese is melted.

Serve with a sprinkle of Parmesan cheese and a piece of bread. Enjoy!