Butternut squash and pasta are my guilty pleasure both are a delightful pair and great option to add to your holiday meal or for any occasion, here the ingredients…
- 1 package of pasta shells
- 2 cups of butternut squash puree
- 1 Philadelphia cooking cream sauce garlic flavor
- 1 cup of Swiss shredded cheese
- 2 cups of shredded Monterrey Jack cheese
- 1 cup of grated Parmesan cheese
- 2 cups of half & half
- 1 cube of chicken bouillon in powder
- 1/2 cup of olive oil garlic croutons (roughly chopped)
Preparation time: 45 minutes. Serves 8 people. Cost per person $1.50 depending in local ingredients cost. You will need a pasta pot, a casserole dish to use in the oven, aluminum foil, cookie sheet and a strainer.
Cut the butternut squash in two halves and cook in the oven a day in advance, place facing down on a cookie sheet and cook for 30 minutes on medium heat with some olive oil. Scoop cooked squash out of the shell with a spoon and use 2 cups for preparing the pasta.
Cook your pasta using boiling water, oil and salt, when al dente strain, cool down using cold water and place in a separate bowl. Combine the butternut squash puree with the Philadelphia cooking cheese cream, add the half and half, the chicken cube, the Parmesan cheese, salt and pepper and mix well. Then add the Swiss cheese and 1/2 of the Monterrey Jack and combine, finally add the cold pasta and fold all ingredients.
In a casserole dish previously buttered or greased place the pasta, top with crumbs of croutons and rest of the shredded Monterrey Jack cheese. Cover with foil and bake in the oven at 430F for 20-30 minutes, uncover and let the cheese become golden brown.
Serve hot and enjoy with a fresh salad.
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