- 1 medium butternut squash, peeled and diced into cubs
- Chefs Oil -Cooking Oil
- 1 lb Banza cavatappi pasta
- 2 cloves garlic, finely chopped
- 1 medium shallot, finely chopped
- Salt & pepper to taste
- ½ cup full fat Greek yogurt
- ¼ cup broth
- 2 tbsp Chefs Oil- Extra Virgin Olive Oil
- 1- 1/12 cups reserved pasta water
- 5 oz shredded parmesan
- 8 oz shredded goat cheese
- Ian’s gluten free breadcrumbs
Preheat the oven to 400F. Generously sprinkle salt on the butternut cubes and lather lightly with Cooking Oil, mixing with your hands. Throw it on a baking sheet lined with parchment and roast for 40-50 minutes or until tender.
While the squash cooks, saute the garlic and shallot until fragrant and soft with lightly browned bits of flavor. Once the squash is ready, in a blender or food processor, combine the butternut cubes, garlic, shallot, greek yogurt, extra virgin olive oil, broth, and a couple cracks of pepper. Blend until smooth, stopping in between to scrape the sides as necessary.
Cook the pasta according to the package directions, aiming for al dente. Once the pasta is cooked, reserve 2 cups of the pasta water. While the blender is running, add in a cup of the salty pasta water until a creamy, nacho cheese-like consistency is reached. You may need up to 1.5 cups of pasta water to achieve this.
Pour the butternut squash mixture onto the reserved pasta, adding in the goat cheese and ½ of the parmesan cheese. Mix to combine. Carefully pour the pasta into a baking dish and spread evenly. Top with the remaining parmesan and about 4-5oz of the breadcrumbs. Broil on high for 5-7 minutes, just until the top is browned and the cheese is bubbly.
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