Three Cheese Butternut Pasta Bake with Mushrooms + Chard
 
Prep time
Cook time
Total time
 
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Ingredients
  • 1 large butternut squash, peeled, seeded and cubed (about 4 heaping cups)
  • olive oil
  • 1 tsp dried thyme
  • 8 oz. rigatoni
  • 1 lb crimini mushrooms, quartered
  • 3 cloves garlic, minced or crushed
  • 1 large bunch chard or other sturdy leafy green, stems and leaves separated and chopped
  • 1 cup shredded sharp cheddar (or other good melting) cheese
  • 1¼ cup shredded or grated parmesan cheese
  • 8 oz burrata cheese, drained (about 2 balls)
  • salt
  • pepper
Instructions
  1. Preheat oven to 425F. Toss cubed butternut squash with plenty of olive oil, 1 tsp dried thyme and salt and pepper to taste. Arrange on a rimmed baking sheet and bake for 30-35 mins, until tender and golden in places. (This step can be done up to 3 days ahead. If doing so, refrigerate squash until needed.)
  2. Reduce oven to 375F.
  3. While squash cooks, bring a large pot of water to a boil, salt generously and cook pasta according to package directions, pulling it out just shy of al dente. Drain. Reserve 1 cup cooking water.
  4. Meanwhile, heat 2 T olive oil in a deep skillet or large Dutch oven over med-high heat. Add mushrooms and sauté until brown, about 5-7 mins. Salt to taste, then add garlic and saute until fragrant, about 1 min. Add chard stems and continue cooking until bright green and just tender, about 3 mins. Finally, add chard leaves and a splash of pasta cooking water and cook until leaves are bright green and just wilted (adding more cooking water, if necessary, to adequately wilt leaves). Scrape up any brown bits from the pan. Salt and pepper to taste.
  5. Add roasted squash, drained pasta, cheddar cheese and ¾ cup parmesan cheese to pot with mushrooms and chard and stir until just combined.
  6. Turn mixture out into a large baking dish and tear burrata over the top, scattering it across the pasta evenly. Sprinkle ½ cup reserved parmesan cheese over top.
  7. Bake in preheated oven for 30 mins or until cheese is bubbling and brown in places.
  8. Allow to rest 10 mins before serving. Enjoy!
Recipe by the pig & quill at https://thepigandquill.com/three-cheese-butternut-pasta-bake-with-mushrooms-chard/