Butternut Squash Pasta

This meal is everything you need for a fall dish. Creamy, rich and full of flavor! Check out a tutorial video from TonzKitchen here.

By Tony Scherber

Ingredients

2 small butternut squashes (from Bean Market)
3 heirloom tomatoes, quartered (from Nistler Farms)
1 vidalia/sweet onion, chopped (from Sun-Kissed Farm)
1 bulb of garlic, peeled and separated (from Kisheri Farms)
2 C of leeks, cleaned and chopped (from Bean Market)
1 bunch of scallions, trimmed and quartered (from Burning River Farms)
2 jalapenos, chopped (from Mom’s Garden)
6 oz of habanero quark (from Cosmic Wheel Creamery)
6 oz of friesago, shredded and divided (from Shepherds Way Farm)
1/4 baguette (from Solace Artisan Breads)
4 TB of jonmat (from TonzKitchen)
6 TB of hazelnut oil (from Hazel Heart Farms)
1/3 C parsley, finely chopped (from Urban Roots)
1.5 C chicken stock (or preferred stock)
1 box of preferred pasta (something with ridges and space for sauce to cling to)
S&P to taste

Instructions

Roast veggies
a. Preheat oven to 400°F.
b. Prepare and cut all your veggies, lay on a large baking sheet.
c. Drizzle with hazelnut oil, salt and pepper.
d. Roast in oven for 40 minutes or until squash is soft and can be easily pierced with a knife
e. Once veggies are soft and roasted, remove and set aside to cool.

Pasta
a. In a large pot, add generous amount of salt and bring to boil.
b. Once water is boiling, cook pasta as instructed until al dente.
c. Once pasta is cooked, drain and set aside.

Breadcrumbs
a. Keep oven at 400°F.
b. Take baguette and use a blender or food processor to make breadcrumbs.
c. Pour breadcrumbs on baking sheet and drizzle with jonmat and a pinch of salt.
d. Bake for 12 minutes until golden and crispy. Remove from oven and set aside to cool.

Sauce
a. Once veggies are roasted and slightly cooled, place in a blender (or if using immersion blender,
place veggies in Dutch oven/large pot).
b. Add chicken stock and blend until everything is smooth and combined.
c. Add quark and friesago cheese (leave some left for topping), fold in the cheese.
d. Season to taste with S&P.

Assembly
a. Add cooked pasta to sauce, stir and make sure noodles and sauce are thoroughly combined.
b. Serve and top with breadcrumbs, parsley and leftover friesago cheese, enjoy!