Four Cheese Macaroni and Butternut Squash Casserole

Votes: 1

Time: 55 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 793, total fat 36 G., saturated fats 17 G., proteins 39 G., carbohydrates 80 G., fiber 7 G., cholesterol 83 mg, sodium 1157 mg, sugar 10 G.

Cooked fusilli pasta is tossed with homemade tomato sauce, roasted butternut squash, and four types of cheese—fresh ricotta, mozzarella, gorgonzola, and Parmesan—and baked until golden brown. The combination of naturally sweet pumpkin and salty cheese makes this casserole incredibly delicious.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 small butternut squash (600g), peeled, seeded and cut into 1cm cubes (about 3 cups)
4 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
A pinch of red pepper flakes
1 can (800 g) of canned plum tomatoes, crushed by hand
1 can (425g) canned plum tomatoes, hand crushed
1 tbsp chopped fresh sage
1 cup fresh ricotta
450 g dry fusilli pasta
2.5 tbsp. grated mozzarella
0.5 cup crumbled Gorgonzola or other soft blue cheese
1 tbsp. grated parmesan

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

In a large saucepan, bring water to a boil and add salt.
Preheat oven to 450°F (230°C). On a rimmed baking sheet, toss the squash with 2 tablespoons of olive oil, 1/4 teaspoon each of salt and black pepper. Bake, stirring once or twice, until golden brown and tender, 12-15 minutes.

Meanwhile, heat the remaining 2 tablespoons olive oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring the sauce to a simmer. Reduce the heat slightly, add the sage, and simmer, uncovered, until the sauce thickens, 15-20 minutes. Stir in the ricotta and season with salt and pepper.
Cook the fusilli in salted boiling water until al dente (2 minutes less than package directions). Drain and transfer to a large bowl.
Add the tomato sauce, roasted pumpkin, 1 tablespoon of mozzarella, Gorgonzola, and half of the Parmesan to the bowl with the pasta and toss well to evenly distribute the ingredients. Transfer the pasta to a 3- to 4-quart baking dish and sprinkle with the remaining 1.5 cups of mozzarella and Parmesan. Bake, uncovered, until golden brown, about 15 minutes. Let the casserole rest for 10 minutes and serve.

Categories:

recipe / Calorie content of prepared meals / Autumn dishes / Main courses / Casseroles / Pasta / Vegetables and mushrooms / Eggs and dairy products / Pumpkin dishes / Pumpkin casseroles / Food Network - recipes / Italian cuisine

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