Over the Summer my husband and I started having a box of local produce delivered to our door weekly. I was always looking for ways to get fresh, local produce without having to run to various farmer markets scattered across the greater Charlotte area. I was also looking for a way to introduce NEW produce to my husband, sometimes without his knowledge.
Early in the Fall, we received a box with a funky looking pumpkin, or what I thought was a pumpkin. Turns out it was a Butterkin and so began my hunt for what to make with this cute little vegetable. I stumbled across a vegan recipe, but since we aren’t vegan and do occasionally like cheese I have adapted the recipe drastically to fit our tastes.
- Prep Time: 30m
- Cook Time: 30m
- Total Time: 1h
- Yield: 4 dinner portions, 8 side dish portions
- Category: Recipes From Our Kitchen
- 2 cups whole wheat pasta shells
- 1 small uncooked butterkin squash, roasted
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon nutmeg
- 3/4 cup stock
- 1 cup almond milk
- 1/2 cup breadcrumbs
- 1 tablespoon dried rosemary
- 1/2 teaspoon dried ground mustard
- 1/4 teaspoon onion powder
- 1/2 cup cheddar cheese, shredded (you can use non dairy subsitute if needed)
- Cut your squash in half and scoop out the seeds. Roast at 425 F for about 30 minutes depending on the size of your squash.
- While the squash cooks, prepare your pasta according to the directions on the box.
- Remove the cooked pasta and set aside.
- When the squash is cooked, scoop out and mash
- In the same pot, heat the oil and spices and add in the cooked squash. mix together with the stock until smooth.
- Add the almond milk, butter, and shredded cheese. Mix until all combined.
- Add in the cooked pasta to the pot and mix well.
- In a prepared baking dish, dump the pasta and \"cheese\" mixture. Top with the breadcrumbs and additional shredded cheese if desired. Cook the mixture in a 350 F oven for about 30 minutes, until the breadcrumbs and cheese mixture are browned and melted on top
- Additional Information: You can make this dish to be completely vegan, dairy free or gluten free by substituting for your favorite alternatives. The squash is what gives it that creamy flavor and texture.