Butternut Squash Baked Pasta
Ingredients
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5 cups diced butternut squash
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1 cup diced onion
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1 garlic clove
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3 tablespoons extra-virgin olive oil
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2 teaspoons salt
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½ teaspoon black pepper
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nonstick cooking spray
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Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Season the vegetables
Combine the squash cubes, diced onions and sliced garlic on the June Pan. Add the oil, salt and pepper. Toss to coat and spread in an even layer.
5 cups diced butternut squash
1 cup diced onion
sliced garlic
3 tablespoons extra-virgin olive oil
2 teaspoons salt
½ teaspoon black pepper
June Pan
measuring cups
measuring spoons
spatula
Cook the vegetables
Place the June Pan on the middle shelf of the June Oven. Roast the squash about 17 minutes, until it is very soft. When June notifies you that the vegetables are ready, remove them from the June Oven and set aside.
June Oven
Grease the baking dish
Coat the interior of a baking dish with nonstick cooking spray and set aside.
rectangular baking dish
nonstick cooking spray
Make the topping
Combine the crushed hazelnuts, Parmesan, panko, oil and nutmeg in a small bowl and mix well. Set aside.
½ cup chopped hazelnuts
¼ cup grated Parmesan
½ cup panko bread crumbs
1 tablespoon extra-virgin olive oil
small bowl
Preheat the June Oven
When the vegetables are done roasting with the shelf in the middle position, preheat the June Oven to 400°F on the Bake cook mode using the button below.
Puree the vegetables
Scrape the cooked vegetables into a large bowl if using an immersion blender, a blender or the base of a food processor. (It’s fine if they’re still hot.) Add the broth and puree until perfectly smooth, 3-4 minutes.
4 cups vegetable broth
large bowl
liquid measuring cup
immersion blender
Combine the pasta bake ingredients
Pour the puree into the greased baking dish. Add the uncooked pasta, Parmesan, shredded cheese, sage and lemon zest. Mix gently until the ingredients appear evenly combined.
1 pound elbow macaroni
2 cups grated Gruyere
¼ cup grated Parmesan
1 tablespoon chopped sage
1 teaspoon lemon zest
Add the topping
Sprinkle the bread crumb mixture over the pasta, covering the entire surface.
Cover tightly
Cover tightly with foil.
foil
Bake the pasta
Place the pasta on the middle shelf of the June Oven. Bake, covered, for 1 hour. June will notify you when it is time to remove the foil.
Remove the foil and brown the top
Carefully remove the foil. Continue baking the pasta until the top is golden brown, about 20 minutes longer. June will notify you when the pasta is ready. If desired, follow on-screen instructions to continue cooking.
Cool slightly and serve
Remove the pasta from the June Oven and allow to cool for 10 minutes before serving.