After avoiding going grocery shopping for far too long, in hungry desperation I threw this dish together using the remains of the food I had left in the house. My boyfriend declared it one of best meals he’s ever eaten, saying it tasted like a perfect autumn day. It has since become a regular part of the dinner lineup.
- 1/2 of a butternut squash
- olive oil
- salt
- pepper
- 2 TBSP butter
- 1 medium onion, chopped
- 2 tsp garlic salt
- 1 cup chicken broth
- 2 TBSP cream sherry
- 1/3 cup sour cream or plain yogurt
- 1/4 tsp cayenne pepper
- 1 tsp rosemary
- 1/4 tsp garlic powder
- 12 oz of pasta shells
- 1 cup low moisture mozzarella, grated
Poke the butternut squash all over with a fork. Microwave for 3 1/2 minutes. This will make the squash super easy to peel, which I love because prior to learning this trick I was always afraid I was 2 seconds away from cutting a finger off!
Peel, halve, and seed the butternut squash. Cut into 1/2-inch crescents. Evenly coat with olive oil, salt, and pepper. Roast at 425 degrees F for 30 minutes, turning the squash pieces over after 15 minutes. Mash the roasted squash pieces with a fork.
While the butternut squash is roasting, cook the pasta shells until just before al dente. Drain and set aside.
Melt the butter. Add the onions and garlic salt, and cook over medium heat until the onions begin to soften.
Add the mashed squash, chicken broth, cream sherry, sour cream, cayenne, rosemary, and garlic powder to the onions. Stir and cook until all ingredients are well combined.
Add the pasta and mozzarella. Cook until the pasta is heated through and the mozzarella melts.
Enjoy a big bowl of comfort!
