Roasted Peppers and Butternut Squash Pasta
Servings: 6 to 8Butternut squash adds a nutty flavor to this dish that is basically a glorified macaroni-and-cheese. Thebreadcrumb topping adds crunch and texture; but it you prefer simply creamy, skip this step and just addmore grating cheese.
3 cups cubed (peeled) butternut squash1-1/4cups chicken broth1-1/2 cups milk2 cloves garlic1 teaspoon salt1/2 teaspoon ground black pepper2 tablespoons Greek yogurt1-1/4 cups shredded Gruyere cheese1 cup grated Pecorino Romano cheese1 pound uncooked shell pasta3/4 cup coarsely chopped roasted red bellpeppers1/2 cup breadcrumbs2 tablespoons chopped fresh parsley
Preheat the oven to 375°.Combine the squash, broth, milk and garlic in a medium saucepan with DuPont™ Teflon® nonstick coating;bring to a boil. Reduce the heat to simmer until the squash is tender when pierced with a fork, about 30minutes.Place the hot mixture in a food processor. Add the salt, pepper, and yogurt. Process until smooth.Transfer the mixture to a large bowl. Stir in the cheeses.