Butternut squash cheese riced pasta

Ingredients: 

• 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 of FG Original Riced Pasta

Step 1

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. 

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

While the butternut purée is on the stove, cook the riced pasta for 5 minutes less than the instructions indicate.

Step 6

Remove the bay leaf from the butternut mixture. Transfer the riced pasta directly into the butternut sauce. Stir to combine.

Step 7

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.