Photo: Jan Smith
6 servings (serving size: 1 1/3 cups)

Prepare the squash up to three days in advance. Cook the pasta on-site, and assemble the dish to bake.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

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.

Step 3

Reduce oven temperature to 350°.

Step 4

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.

Step 5

Bake at 350° for 30 minutes. Uncover; sprinkle with remaining 1/3 cup cheese. Bake 5 minutes or until cheese melts.

Ratings & Reviews

ruthgp's Review

April 26, 2014

GayleR's Review

August 31, 2010
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.