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Your family will never guess that butternut squash is the main ingredient. This tastes like mac and cheese! I love pureeing veggies into my sauces for pastas. I feel so sneaky and I can feel good about eating an obscene amount of pasta. It’s healthy right?
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!
Cornish hens with a garlic butter crust, smothered in lemon and rosemary!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!