Author Notes: Created for Thanksgiving 2010 – instant classic! See the video here http://bit.ly/cRugNO —allie_schwartz
Serves: 8
Ingredients
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1
Butternut Squash
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2
cups chicken stock
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2
tablespoons heavy cream
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1
teaspoon Cayenne pepper
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1 1/2
tablespoons Curry Powder
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1
pound Small pasta shells
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2
cups shredded Mozzarella cheese
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3/4
cup Parmesan cheese
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1/2
cup breadrcumbs
Directions
- Preheat oven to 375
- Peel squash. Cut it in half lengthwise and scoop out seeds. Dice into cubes.
- Combine squash, stock, and cream in a pot. Bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 15 minutes. Mash with a potato masher and stir in Curry powder, cayenne pepper and salt and pepper to taste. Let simmer for a few minutes before stirring in Mozzarella. Let mozzarella melt into sauce and continue to simmer.
- Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente. Drain. Pour noodles into cheese sauce and mix. Stir in the breadcrumbs ¼ cup of the Parmesan cheese. Top with the rest of the Parm and bake for 30 minutes.