Butternut Squash Baked Pasta


5 cups diced butternut squash

1 cup diced onion

1 garlic clove

3 tablespoons extra-virgin olive oil

2 teaspoons salt

½ teaspoon black pepper

nonstick cooking spray

1 pound elbow macaroni

2 cups grated Gruyere

¼ cup grated Parmesan

1 tablespoon chopped sage

1 teaspoon lemon zest

4 cups vegetable broth

½ cup chopped hazelnuts

¼ cup grated Parmesan

½ cup panko bread crumbs

1 tablespoon extra-virgin olive oil


measuring cups

measuring spoons

large bowl


small bowl

liquid measuring cup

immersion blender


June Pan

June Oven

rectangular baking dish

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