Spicy Jalapeno Butternut Squash Pasta Bake
 
 
Smoky and spicy jalapeno and butternut squash pasta bake.
Yield: 4-6 servings
Ingredients
  • kosher salt
  • 3 tbsp olive oil
  • 1 (2.5 lb) butternut squash, peeled, seeded, and cut into ½-inch cubes
  • 1 tbsp cumin
  • ½ tsp red pepper flakes
  • 1 lb penne
  • 1 cup vegetable broth
  • ¾ cup grated parmesan cheese
  • 5 oz baby spinach
  • 8 oz fresh mozzarella, torn into chunks
  • 1 jalapeno pepper, thinly sliced
Instructions
  1. Heat oven to 400F.
  2. Bring a large pot of salted water to a boil. Once the water is boiling, cook the pasta until al dente or a minute or two less than the package directions. Reserve 1 cup of the pasta water, then drain and set aside.
  3. Meanwhile, in a 12-inch ovenproof skillet or Dutch oven, heat the oil over medium-high heat. Add the squash to the pan. Add cumin, red pepper flakes, and salt, to taste. Saute, stirring frequently, until the squash is just-tender, about 8 minutes.
  4. Add the broth to the pan with the squash and bring to a simmer. Cover and cook for 10-12 minutes or until the squash is quite soft. Remove from the heat and use a potato masher to crush half of the squash, leaving the rest chunky. Season to taste with salt and black pepper.
  5. Add the cooked pasta to the skillet along with the reserved pasta water and ½ cup of the parmesan cheese. Stir to combine. Add in the spinach and stir until wilted.
  6. Sprinkle the top of the pasta with the remaining ¼ cup parmesan cheese, the mozzarella, and the jalapeno slices. Place in the oven and bake for 12-15 minutes, or until the cheese is melted and browned. Serve warm.
Notes
Recipe from NYT Cooking
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2020/11/spicy-jalapeno-butternut-squash-pasta-bake.html