Serving Size: 8
Instructions for Produce Sale: Double recipe; transfer dish into crock pot; MUST deliver at 2pm
3 cups cubed peeled butternut squash (about 1 pound)
1¼ cups organic vegetable broth
1½ cups fat-free organic milk
2 garlic cloves, peeled – growing in TMA Garden (spring)!
2 tablespoons of organic potatoes, cubed
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
1¼ cups (5 ounces) shredded Fontina cheese
1 cup (4 ounces) grated Pecorino Romano cheese
¼ cup (1 ounce) finely grated fresh Parmigiano-Reggiano cheese, divided
1 pound uncooked pasta (brown rice or quinoa pasta are great options as well – please be sure to check labels and steer away from brands with additives such as corn or soy flour)
1 teaspoon olive oil
2 tablespoons minced fresh parsley – growing in TMA Garden (fall)!
Preheat oven to 375 F. Combine first 4 ingredients in a medium saucepan; bring to a boil over medium-high heat. Reduce heat and simmer until squash is tender when pierced with a fork, about 25 minutes.
Place hot squash mixture in a blender and blend until smooth. Place squash mixture in a bowl and stir in Fontina, Pecorino Romano, and 2 tablespoons Parmigiano-Reggiano until combined.
Cook pasta according to package directions. Add pasta to squash mixture; stir until combined. Spread mixture into a 13 X 9-inch glass or ceramic baking dish coated with olive oil.
Sprinkle 2 tablespoons of Parmigiano-Reggiano and the olive oil over pasta. Bake at 375 F for 25 minutes or until bubble. Sprinkle with parsley; serve immediately.
Nutritional Information: Butternut squash provides large amounts of vitamin B6, needed for the proper functioning of the nervous and immune systems, as well as potassium, an essential component of strong bones.
Adapted from Raise Healthy Eaters blog