Ingredients
- 1 t EVOO
- 1/3 c panko bread crumbs
- 20 pkg peeled & cut up butternut squash
- 3/4 c vegetable broth
- 1 c shredded reduced fat sharp cheddar cheese
- 2 T grated pecorino (can substitute Parmesan)
- 2 T light cream cheese (Neufchâtel)
- 1 t Dijon mustard
- 3/4 t s alt
- 1/8 t cayenne
- 1 1/4 c (4 ozs) mini pasta shells
- 2 c small cauliflower florets
Details
Preparation
Step 1
Preheat oven to 400. Spray 8 in square baking dish with nonstick spray. Bring LG pan of salted water to boil.
Meanwhile, heat oil in med skillet over med heat. Add panko & cook stirring occasionally until toasted, about 4 min; set aside.
Add squash to boiling water; cover & return to boil. Cook uncovered until squash is very tender, about 10 min.
Meanwhile combine broth, cheddar, pecorino, cream cheese, mustard, salt & cayenne in blender. With slotted spoon, transfer cooked squash to blender & purée. Leave water in pan.
Bring water back to boil. Cook pasta half the time directed on package; add cauliflower during the last minute of cooking time. Drain; return to pot. Stir in purée & toss to coat. Spread pasta mixture in prepared baking dish; top with crumb mixture & spray with nonstick spray. Bake until top is golden & Casserole is bubbling, about 25 min.
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