Ree makes a hearty and delicious casserole with butternut squash, cheese and grated cauliflower!
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Butternut Squash Pasta Casserole
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr
Active: 15 min
Yield: 6 to 8 servings

Ingredients

1 pound short pasta, such as penne, gemelli or trofie
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 cups frozen diced butternut squash
Kosher salt and freshly ground black pepper
1 quart chicken or vegetable stock
1 cup frozen peas
1 jarred roasted red pepper, finely chopped
One 4-ounce log fresh goat cheese, broken into small pieces
1 small head cauliflower, grated on the large holes of a box grater
1 cup shredded mozzarella
1/4 cup grated Parmesan
3 tablespoons minced fresh parsley

Directions

Preheat the oven to 375 degrees F.

Cook the pasta in boiling water to not quite al dente according to the package directions. Drain and transfer to a casserole dish.

Add the olive oil to a large pot over medium-high heat. When the oil is hot, add the onion and cook for a minute or so to slightly soften. Add the butternut squash and season with salt and pepper. Pour in the stock, bring to a boil, reduce to a simmer and cook until the squash has softened, about 5 minutes. Puree in the pot with an immersion blender.

Stir the squash mixture into the casserole dish with the pasta, then mix in the peas, red pepper and goat cheese. Cover the pasta mixture with the grated cauliflower, then season with salt and pepper. Top with the mozzarella, Parmesan and half the parsley.

Bake until the casserole is browned and bubbling, 40 to 45 minutes. Sprinkle with the remaining parsley.

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Ree Drummond's Butternut Squash Pasta Casserole ​| The Pioneer Woman | Food Network
https://www.youtube.com/watch?v=NACanZpAxX4