Frozen butternut squash takes center stage in this velvety pasta sauce. Ananda Eidelstein, an experienced food writer and recipe developer, brings you this delectable family-friendly pasta dish that will satisfy your creamy, cheesy noodle cravings in just 25 minutes. While waiting for the pasta to cook, you’ll quickly brown store-bought fried onions for an extra-crispy topping. The sauce, made with frozen mashed butternut squash, leeks, and half-and-half, is tossed with the pasta and Parmesan to create an elevated yet family-pleasing version of mac and cheese. You can substitute rigatoni, fusilli, or penne for cavatappi.
Recipe ingredients:
– 12 ounces cavatappi pasta
– 1.50 tablespoons olive oil, divided
– ¾ cup crispy fried onions
– 2 medium leeks, sliced
– 1 12-ounce package frozen mashed butternut squash, thawed
– 1 cup half-and-half
– 2 teaspoons chopped fresh sage
– 1 teaspoon freshly ground black pepper
– 2.50 ounces shaved Parmesan cheese
Instructions: Cook pasta according to package instructions for al dente, reserving 1 cup pasta water. In a large saucepan over medium heat, brown the fried onions in ½ tablespoon oil and set aside. In the same pan, sauté leeks in the remaining oil until tender. Stir in the squash, half-and-half, sage, pepper, and half the cheese. Combine this sauce with the pasta, adding reserved pasta water as needed. Serve topped with leeks, fried onions, and remaining cheese.
