Serve with lots of Sriracha on top.Ĭopyright 2021 Television Food Network, G.P. Thin out with additional pasta water if it is too thick. Carefully cut the butternut squash in half lengthwise and remove the seeds. ![]() Drain, rinse with cold water to stop the. Add the cheese, whisking over low to medium heat until completely melted, 1 to 2 minutes. Cook the macaroni until al dente according to the package instructions. ![]() Transfer to the pot and slowly bring up to a simmer. Drain pasta and return the pot to the stove.Ĭombine the squash, vegetable broth, and half of the pasta water in a high powered blender until super smooth. Reserve 1 1/2 cups of pasta water and set aside. Roast until the squash is tender and the edges are starting to brown, begin checking at 20 minutes.īring a large pot of salted water to a boil and cook the pasta until tender but slightly toothsome, 6 to 7 minutes. Season with 1 1/4 teaspoons of salt, a couple turns of black pepper, paprika, dried mustard and nutmeg and toss to coat. ![]() Spread the squash and onion on the sheet pan and drizzle with the olive oil. Line a baking sheet with parchment paper.
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