Savor the goodness of Butternut Squash Cheese Riced Pasta—a delightful fusion of flavors and wholesome ingredients. Enjoy a low-carb, high in fiber twist on pasta night that's both delicious and nutritious. Elevate your dining experience with this easy recipe!
- 1 small butternut squash halved, and seeds removed
- 1/2 shallot
- Extra-virgin olive oil
- 1/4 cup freshly grated gouda cheese
- 1/4 cup freshly grated cheddar
- 1/4 cup freshly grated parmesan
- 1/4 cup fresh breadcrumbs optional, for topping
- 1/2 cup milk of choice
- 1/4 teaspoon dried italian seasoning or rosemary
- 1/4 teaspoon dried thyme
- 1/4 teaspoon smoked paprika
- kosher salt
- Freshly ground black pepper
- 1 bay leaf
- 1 box Fiber Gourmet original riced pasta
Preheat the oven to 400°F. On a lined baking sheet, place the butternut squash skin side up and shallot. Drizzle them with olive oil and roast for 20-25 minutes, or until the squash is soft.
While the squash is roasting, grate all your cheeses into one big bowl and set aside.
When the squash is out of the oven, reduce the oven to 350°F. If using them for topping, scatter the breadcrumbs on an unlined baking sheet and drizzle with a tablespoon of olive oil. Season with salt and bake for 9-10 minutes or until golden, then set aside.
Let the squash sit until it is cool enough to handle, then scoop out the soft inside (around 1 cup of it). Add the squash to a blender along with the milk and shallot. Blend until very smooth.
Place the large sauté pan over medium heat. Add in a few tablespoons of olive oil, then all the spices. Cook, stirring constantly, for 1-2 minutes, or until the spices are fragrant. Add the butternut purée and the bay leaf and reduce the heat to medium-low. Season generously with salt and pepper.
While the butternut purée is on the stove, cook the riced pasta for 5 minutes less than the instructions indicate.
Remove the bay leaf from the butternut mixture. Transfer the riced pasta directly into the butternut sauce. Stir to combine.
Alternate between adding a handful of cheese and splashes of water (if needed), stirring constantly as the cheese melts into the pasta. It should become thick and creamy, almost like risotto.