Recipe: Butternut Squash Pasta Casserole with Gruyere and Pecans (make ahead)

BUTTERNUT SQUASH PASTA CASSEROLE WITH GRUYERE AND PECANS

"Most squash casseroles call for the squash to be roasted beforehand, a rather time-consuming process. This recipe still calls for cooking the squash before baking it with the pasta, but here it is simmered quickly in milk, which also becomes the sauce for the pasta."

1 pound pasta (rotini, radiatore, or medium shells)
4 slices bacon, cut into 1⁄2-inch pieces
1 small onion, minced
10 to 12 sage leaves, coarsely chopped
1 (2 pound) butternut squash, peeled and chopped into 1-inch chunks
1 1⁄2 cups milk or cream
1 teaspoon salt
Freshly ground black pepper, to taste
1⁄2 teaspoon ground nutmeg
1 cup grated Gruyere cheese
1 cup pecans, toasted and coarsely chopped

CASSEROLE DISH: 9x13-inch baking dish

Preheat the oven to 375 degrees F and lightly grease the 9x13-inch baking dish with olive oil.

Fill a large pot halfway with water, salt generously, and bring to a boil. Add the pasta and cook for about 5 minutes less than recommended by the package directions. Drain and set aside.

In a large pot (you can use the rinsed pasta pot) over medium heat, cook the bacon, stirring occasionally, until it is crisp and the fat has rendered. Add the onion and sage and cook with the bacon until the onion is tender and translucent, about 5 minutes.

Add the chopped squash and cook with the onions and bacon for 3 to 4 minutes. Pour in the milk and bring to a simmer. Turn the heat to low and cover the pot. Cook just until the squash is barely tender when pierced with a fork. The cooking time will depend both on the squash and size of the chunks, but it should be around 10 minutes.

Add the salt, black pepper to taste, and the nutmeg. Stir in the pasta and cheese. Spread in the prepared baking dish and top with the chopped pecans.

(At this point the casserole may he covered and refrigerated for up to 24 hours. Let come to room temperature before baking.)

Bake, uncovered, for 30 minutes, or until the cheese is bubbling. Let stand for 5 minutes before serving.

Makes 6 servings
Used by permission to Recipelink.com from Harvard Commons Press
Source: Not Your Mother's Casseroles by Faith Durand