If you’re a subscriber, right now you are thinking, really? Butternut squash in March? Apparently I hoarded my garden squash all winter and still have some. Not sorry. This week I have a simple butternut gruyere pasta bake that you are going to love!
Why will you love it? Let me list the ways. 1) Super easy to make. 2) Gruyere cheese is totally worth the splurge because it is absolutely delicious (and you only need a little). 3) Roasted caramilized butternut squash in a white wine miso sauce? Yes please!
If you don’t have butternut squash in March, I have two suggestions for you. Check your local farmers market! I have seen butternut and other squashes still available in spring because they last all through the winter.
Secondly, you could swap it for something else. Sweet potatoes are easy to find year round and would have the same flavor complex. You could also try some spring veggies like asparagus and peas.
Variations to the Butternut Gruyere Pasta Bake recipe:
- Pasta of choice. I adore chickpea or lentil pasta in this dish. Honestly any pasta will do, so use what you have on hand.
- Not a pasta lover? Try it with a chewy whole grain, like farro or bulgur.
- Swap out the veggies. A great spring variation would include asparagus and peas.
- Don’t use low quality cheese. I tried this with basic American swiss and it lost all its pizzazz. If you don’t want gruyere, try an english white cheddar, or something of equal quality.
- 1 lb butternut squash, peeled and cubed (2-3 cups)
- Splash olive oil
- Sprinkle sea salt
- 8 oz chickpea pasta (or pasta of choice)
- 1 medium onion, diced
- 1 TBS butter
- 4 garlic cloves
- ½ tsp thyme
- ¼ tsp black pepper
- ¼ cup white wine
- 2 TBS brown rice miso (or miso of choice)
- 4 oz gruyere cheese, shredded
- Preheat oven to 400 F.
- Toss butternut squash with a splash of olive oil and a sprinkle sea salt on a parchment lined baking sheet. Bake in the preheated oven for 15 minutes.
- Meanwhile, cook pasta for 75% of it’s cooking time listed on the box (we are going to cook it again in the oven, so this keeps it from getting soggy). I cook my chickpea pasta for 5 minutes. Reserve ¾ cup pasta cooking liquid.
- Meanwhile, saute the onion in butter covered over medium heat for 5-10 minutes, or until soft and starting to brown slightly. Mix in garlic, thyme, and pepper, and cook uncovered for 1 minute.
- Deglaze the pan with white wine. Mix in miso paste.
- Stir in cooked pasta and roasted butternut squash, reserved pasta cooking liquid and 1 oz cheese. Sprinkle remaining cheese on top and bake in the preheat oven for 6-8 minutes, or until the cheese is melted.
