2/3 cup (about 2 1/2 ounces) shredded Asiago cheese, divided
How to Make It
Preheat oven to 375°.
To prepare squash, drizzle 1 tablespoon oil in bottom of a roasting pan. Place squash, cut sides down, and shallots in pan. Bake, uncovered, at 375° for 45 minutes or until tender. Cool. Scoop pulp from squash; discard peels. Reserve 1 1/2 cups pulp. Place remaining 2 tablespoons oil, remaining pulp, shallots, and next 7 ingredients (through garlic) in a food processor; process until smooth.
Reduce oven temperature to 350°.
To prepare pasta, cook pasta in boiling water 7 minutes or until almost tender. Drain. Combine reserved 1 1/2 cups pulp, pureed mixture, pasta, and 1/3 cup cheese in a large bowl; stir gently. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray; cover with foil.
Bake at 350° for 30 minutes. Uncover; sprinkle with remaining 1/3 cup cheese. Bake 5 minutes or until cheese melts.
We thought this recipe was okay, but not worth all the work. It was a little too sweet for our tastes. I did substitute yellow onions for the shallots and sour cream for the creme fraiche, and omitted the garlic. The casserole was huge and the many leftovers are not in demand.
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