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An easy, meat-free pasta dish made with butternut squash and cheese.

Butternut Bowties on Taste and Tell


Hello, my name is Deborah and I am a butternut squash addict. Whew – it feels better to get that out!! Seriously, though.  I don’t like the cold.  I don’t like the winter.  But what I do like is that I can eat butternut squash all winter long.  It is the one saving grace about summer going away and the cold setting in. Now that the winter is halfway over, (at least it better be!), I find myself searching for all of those cold-weather recipes that I need to make before the warmth decides to return.  And of course, many of those for me are filled with butternut squash.  Like this recipe. I could eat meals like this very often.  Pasta.  Cheese.  Butternut squash.  Does it get any better? And even if you aren’t a butternut squash fiend like I am, you will want this recipe because it’s easy.  And fast, if you roast the squash ahead of time.  And cheesy.  Who doesn’t like cheesy?

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Butternut Bowties

Prep Time: 15 minutes

Cook Time: 1 hour, 25 minutes

Total Time: 1 hour, 40 minutes

Yield: 6-8 servings

Butternut Bowties

An easy, meat-free pasta dish made with butternut squash and cheese.

Ingredients

  • 1 (2 lb) butternut squash, halved, seeds removed
  • 1 tablespoon extra virgin olive oil
  • 1 (12 oz) box bowtie pasta
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk
  • pinch nutmeg
  • pinch cinnamon
  • 5-6 sage leaves, sliced
  • 1 cup grated cheddar cheese
  • 1 cup Parmesan cheese

Instructions

  1. Preheat oven to 400F.
  2. Place the squash halves on a baking sheet. Drizzle with the olive oil and season with salt and pepper. Place cut side down on the baking sheet and roast until tender, about one hour. Remove and let cool.
  3. Once the squash is cool enough to handle, scoop out the flesh and process until smooth in a food processor. Set aside.
  4. Bring a large pot of salted water to a boil. Cook pasta until al dente; drain and return to the pot.
  5. Meanwhile, in a medium skillet, melt the butter. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk and cook, stirring, until thickened. Add in the squash puree, nutmeg, cinnamon and sage leaves. Season to taste with salt and pepper.
  6. Add the sauce into the pot with the pasta and stir to coat. Transfer the mixture to a baking dish and top with both cheeses. Bake until the cheese is browned and bubbly, about 10-15 minutes.
  7. -------------------------
  8. slightly adapted from The Rachael Ray Show
http://www.tasteandtellblog.com/butternut-bowties/

Proof of my butternut squash addiction:

Butternut Squash Risotto | www.tasteandtellblog.com

 

 

Butternut Squash Risotto

 

 

 

Butternut Squash Bread | www.tasteandtellblog.com

 

 

Butternut Squash Bread

 

 

 

Creamy Butternut Squash Soup | www.tasteandtellblog.com

 

 

Creamy Butternut Squash Soup

 

 

 

Butternut Squash and Sage Pizza | www.tasteandtellblog.com

 

 

Butternut Squash and Sage Pizza

 

 

 

Pasta with Squash, Brown Butter and Rosemary | www.tasteandtellblog.com

 

Pasta with Squash, Brown Butter and Rosemary

 

 

Around the Web:

Roasted Butternut Squash with Moroccan Spices from Kalyn’s Kitchen
Baked Butternut Squash Chips with Sage from The Partial Ingredients
Butternut Squash Custard from BetsyLife

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17 Responses to Butternut Bowties {Fridays with Rachael Ray}

  1. I also have a butternut squash addiction! Maybe we should start a support group? Which, in reality, is just a cooking club where we all make butternut squash dishes to share?!?! This recipe looks awesome. :)

  2. I’m addicted to Butternut Squash as well! This looks incredible and I love butternut squash and sage, it is the perfect pairing. Great recipe!

  3. Butternut squash was on sale a little while back so I stocked up on it in my freezer. Time to use it!

  4. I love butternut squash! Then you added sage and nutmeg, and now I’m really in love!

  5. Karly says:

    Can you believe I’ve never even tried butternut squash? I’m guessing you’re ashamed of me?

  6. Cassie says:

    I love butternut squash pasta. This looks so good, Deborah!

  7. Kalyn says:

    I love butternut squash! Personally I think it’s one of the best things about winter!

  8. Emily says:

    I really don’t love butternut squash except in certain soups, but I may have to give this a shot!

  9. Joanne says:

    From one butternut squash addict to another – you go girl! Love this dish.

  10. Happier Than A Pig in Mud says:

    I love butternut squash too and I’ve been craving pasta! This sounds great:@)

  11. danielle says:

    This looks great – I am a huge butternut squash fan too!

  12. teresa says:

    ummmm, yes, i need this, immediately.

  13. Chels R. says:

    This looks amazing! I’m gonna need to try this one for sure!

  14. I am a butternut squash addict as well! It is the only bright spot in my otherwise very dark winter. Love this recipe!

  15. Deb I do not do enough with butternut, it’s always pumpkin.
    Although I did have some butternut squash pizza at whole foods that was amazing.

  16. Oh my gosh it looks so warm, comforting and tasty! I love butternut squash and I bet it works so well as a creamy pasta sauce. Will definitely try this recipe soon!

  17. Oh this looks so delicious! I absolutely love butternut squash, so definitely going to give this a try.

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