Instructions

1. 1

   Begin by preheating your oven to 375 degrees Fahrenheit. Lightly coat a 9” x 11” glass baking dish with cooking spray and set it aside for later use.

2. 2

   Fill a large pot with salted water and bring it to a rolling boil. Once boiling, add the cubed squash and let it cook until it becomes tender, which should take about 5 to 6 minutes.

3. 3

   Once the squash is fork-tender, use a slotted spoon to carefully transfer it to a blender.

4. 4

   In the same pot of boiling water, add the pasta and cook it according to the instructions on the package. Once it’s done, drain the pasta and return it to the pot.

5. 5

   While the pasta cooks, add ½ cup of vegetable broth, onion powder, garlic powder, 1 teaspoon of salt, and black pepper to taste into the blender with the squash. Blend the mixture until it reaches a smooth and creamy consistency.

6. 6

   In a separate small bowl, mix together the breadcrumbs, grated Parmesan, ¼ teaspoon of salt, and pepper. Set this aside for later.

7. 7

   In a medium saucepan, melt the butter over medium heat. Add the shallots and sauté them for about 2 minutes. Then, sprinkle the flour evenly over the shallots and cook for an additional minute.

8. 8

   Gradually add in the remaining 1 cup of broth and the milk, whisking to combine everything. Bring the sauce to a boil, then reduce the heat to medium-low and let it simmer for 5 minutes, whisking frequently to prevent sticking.

9. 9

   Remove the saucepan from the heat and whisk in the cheese, the pureed squash, 1 1/2 teaspoons of salt, and pepper until fully incorporated.

10. 10

    Pour the cheese sauce over the cooked pasta and gently stir to combine. Then, transfer the entire mixture into the prepared baking dish.

11. 11

    Top the pasta with the breadcrumb mixture and bake for 25 minutes. After that, switch your oven to high broil and broil for an additional 2 to 3 minutes, or until the breadcrumbs turn a lovely golden brown.

Nutrition Information