Creamy Butternut Squash Pasta Bake with Spinach & Walnuts

Creamy Butternut Squash Pasta Bake

with Spinach & Walnuts

35 MIN
2 Servings
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    From the Test Kitchen

    This comforting, seasonal pasta bake showcases creamy roasted butternut squash, ribbons of wavy mafalda, and melty mozzarella—all served under a crunchy breadcrumb topping, elevated by an aromatic duo of walnuts and rosemary.

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    • Nutrition
    • Calories
      850 Cals (est.)
    Creamy Butternut Squash Pasta Bake with Spinach & Walnuts
    • 6 oz Mafalda Pasta
    • 1 clove Garlic
    • ½ lb Diced Butternut Squash
    • 3 oz Baby Spinach
    • 1 bunch Rosemary
    • 1 Tbsp Verjus Blanc
    • 1 Tbsp Capers
    • ¼ cup Grated Parmesan Cheese
    • ¼ cup Roasted Walnuts
    • 4 oz Fresh Mozzarella Cheese
    • ¼ cup Cream
    • ¼ cup Panko Breadcrumbs
    • ¼ tsp Crushed Red Pepper Flakes
    • 2 Tbsps Mascarpone Cheese

    Tips from Home Chefs

    About Blue Apron

    Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

    We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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    Prepare & roast the squash
    1 Prepare & roast the squash

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Place the squash and half the rosemary sprigs in a baking dish. Drizzle with olive oil; season with salt and pepper. Add as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Toss to coat. Arrange in an even layer. Roast 15 minutes. Leaving the oven on, remove from the oven. Carefully remove and discard the rosemary sprigs.

    2 Cook the pasta & wilt the spinach

    Meanwhile, add the pasta to the pot of boiling water. Cook 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot. Add the spinach (handfuls at a time) and stir until wilted and combined.

    Cook the pasta & wilt the spinach
    Make the breadcrumb topping
    3 Make the breadcrumb topping

    Meanwhile, finely chop the walnuts. Pick the remaining rosemary leaves off the stems; finely chop the leaves. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the chopped walnuts, chopped rosemary leaves, parmesan, breadcrumbs, and as much of the garlic paste as you'd like.

    4 Finish & serve your dish

    To the baking dish of partially roasted squash, add the cooked pasta and spinach, cream, half the mascarpone (you will have extra), capers, and verjus. Season with salt and pepper; toss to thoroughly combine. Top with the mozzarella (tearing into bite-sized pieces before adding) and breadcrumb topping. Bake 7 to 9 minutes, or until the cheese is melted and the breadcrumbs are lightly browned. Remove from the oven and let stand at least 2 minutes before serving. Enjoy!

    Finish & serve your dish
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