Butternut Squash and Pasta au Gratin
As the cold season settles in, there's nothing better than a hearty gratin! Canadian cheddar cheese compliments the delicate flavour of roasted butternut squash. This dish is perfect served with a braised meat or a roast.
- Prep: 15 min
- Baking: 45 min at 350°F (180°C).
Ingredients
- 4 cups (500 g) butternut squash, peeled and cubed
- 2 tsp (10 ml) olive oil
- Salt and pepper to taste
- 4 cups (400 g) of pasta of your choice
- 1 cup (250 ml) Canadian cooking cream
- 2 cups (200 g) grated Canadian cheddar cheese, divided in two
- 1 tsp (5 g) dried oregano
Make it with Canadian Dairy
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Preparation
Preheat the oven to 350°F (180°C).
In a baking tray, toss the diced butternut squash with a little olive oil, salt and pepper.
Bake in the oven for about 15-20 minutes, or until tender. Stir halfway through to ensure uniform cooking.
Meanwhile, cook the pasta ‘al-dente’ according to the instructions on the package. Once cooked, rinse in cold water, drain and return to the pan.
Add the cooking cream and half the grated cheddar to the pasta in the saucepan. Season with salt, pepper and dried oregano. Mix well.
When the squash is tender, remove from the oven and add to the pasta. Mix well.
Transfer the pasta, squash and cream mix to one or more gratin dishes.
Cover with the remaining grated cheddar cheese.
Pop back into the oven and bake for 20-25 minutes at 350°F (180°C), or until golden and crisp.
