Spicy Butternut Squash and Spinach Pasta Bake

Spicy Butternut Squash and Spinach Pasta Bake

Based on Yasmin Fahr's recipe in NYT Cooking.

Ingredients

Makes

  • 1 medium butternut squash (~2.5lbs)
  • 1 jalapeño
  • 1 lb penne pasta
  • 3 Tbsp olive oil
  • 1 Tbsp ground cumin
  • ½ tsp red pepper flakes
  • 1 cup vegetable broth
  • ¾ cup grated parmesan
  • 3 packed cups baby spinach
  • 225g mozarella

Timers

15:00

Prep

  1. Peel 1 medium butternut squash, remove the seeds and cut into 2cm cubes
  2. Slice 1 jalapeño into rounds
  3. Pre-heat the oven to 180°C

Cooking

  1. Bring a large covered pot of heavily salted water to boil
  2. Add 1 lb penne pasta to the boiling water and cook (uncovered) until not quite al dente. Once done, reserve 1 cup of pasta water and then drain.
  3. In a 12-inch ovenproof skillet with high sides and a tigh-fitting lid (e.g. a dutch oven), heat 3 Tbsp olive oil over medium-high until shimmering. You can also use a large frying pan and then transfer to a standard-sized baking dish to cook.
  4. Add the squash and season with salt, 1 Tbsp ground cumin and ½ tsp red pepper flakes. Cook, stirring every minute until the squash is browned in spots and is just tender (6-8 minutes).
  5. Add 1 cup vegetable broth, bring to a simmer, cover and cook, stiring occasionally, until the squash is easy to mash (10-12 minutes).
  6. Turn off the heat, then use the back of a wooden spoon to crush half the butternut squash, leaving the rest chunky.
  7. Add the cooked pasta to the skillet along with the reserved pasta water and ½ cup grated parmesan. Stir to combine.
  8. Stir in 3 packed cups baby spinach one handful at a time until it shrinks down a little.
  9. If you're using a baking dish, transfer from the pan to the baking dish now. On the top, spread out ¼ cup grated parmesan, 225g mozarella, torn into bite-sized chunks and the jalapeño rounds.
  10. Cook in the oven until the top is melted and browned in spots (12-15 minutes).