Fall’s Gold Pasta Bake

Fall’s Gold – Pasta Bake with Winter Squash

This is one of our favorite holiday bakes that the whole family can enjoy. It’s reminiscent of a mac and cheese, but lighter on cheese, big on flavor and flexible enough to be made vegan with oat milk and alternative cheese.

The Fall’s Gold Pasta Bake kit recipe, was inspired by the local season and harvest.

Using locally sourced pasta has been the foundation to this creamy and hearty recipe.

Enjoy once, and even more the second day.

PREP: 20 Minutes | Cooking Time: 30-55 Minutes

 Serves 4-5

 You’ll Add:

1 medium winter squash, 1-inch cubes

4-5 tbsp olive oil, divided

3 garlic cloves, minced

3 cups shredded greens (chard, spinach, beet greens)

3 tbsp. plain flour

½ inch pat of butter (skip, if vegan)

2 inch sprig of rosemary, keep whole

1 cup milk (oat milk if vegan)

1 ½ cups water + More for Pasta

2 Delicata Squash cut in half (optional for serving)

½ cup grated parmesan (or vegan cheese)

salt and crushed red pepper flakes to taste

Cooking Directions:

1. Preheat the oven to 375°F. On a baking sheet, toss the cubed squash with 2 tbsp. oil, a pinch of salt, and 1 tsp. of Grandma’s Gold. Roast for 15 minutes, stir, continue roasting for 15-20 minutes until fork-tender and slightly caramelized. Bake delicata squash halves if using, until fork tender.
2. In a large pot bring 5-6 cups of water to boil, add a large pinch of salt and boil the pasta for 10 minutes. Reserve 1 cup pasta water for later.
3. In a heavy-bottomed pot, heat 2 tbsp oil and the pat of butter over medium-low. Add the garlic and sprigs of rosemary, and stir-fry 2-3 minutes. Add the flour and remaining Grandma’s Gold. Stir for 5-7 minutes until the aroma of the flour changes to nutty, and the flour texture is grainier vs. lumpy.
4. Meanwhile heat the milk of choice in a microwave-safe cup for 1 minute. Add the milk to the pot and whisk the flour and milk, working out lumps.
5. Once blended, add 1 cup of reserved pasta water, bring to a simmer for 3 minutes. Fish out the rosemary and add the greens. Cook for 5 minutes until the greens wilt. Season with salt to taste. Once the roux thickens and coats the spoon, pull off the heat. Add the roasted squash cubes, cooked pasta and mix well. Add a dash of pasta water if needed.
6. Transfer to a baking dish, sprinkle with grated cheese and bake for 10 minutes. Or, bake inside the pre-baked squash boats with a dash of red pepper flakes and parmesan.