Name: Butternut Squash Baked Pasta
Yield: 4 servings
Ingredients: ½ cup hazelnuts or walnuts; 4 tablespoons extra-virgin olive oil, divided, plus more for drizzling; 1 large onion, finely chopped; 3 garlic cloves, thinly sliced; ½ teaspoon crushed red pepper flakes; 1 small butternut squash, peeled, halved, seeded, cut into ½-inch cubes (about 6 cups); 4 cups low-sodium chicken stock or broth; 1 pound paccheri or rigatoni; Kosher salt; 2 ounces Parmesan, finely grated (about 1½ cups), divided, plus more for serving; 1 cup basil leaves, torn; Freshly ground black pepper

This image may contain Food Dish Meal Hot Dog and Pasta

Photo by Alex Lau, Styling by Andy Baraghani

The assignment: A satisfying, creamy, crave-worthy baked pasta that would still be delicious without (most of) the cheese. Nailed it!

What you’ll need

Blender
$40 At Amazon
Nordic Ware Naturals Quarter Sheet Pan
$22 At Amazon (Pack of 2)
Medium Pot with Lid
$155 At Amazon
13x9" Baking Dish
$20 At Amazon

Recipe notes