Butternut Squash Baked Pasta

KAYFS DES MOINES 2/18/2021 I took heed of the comments about blandness. This turned out absolutely delightful, but needed a lot of improv. Everyone's tastes are different of course, so adjust how it works for you, but this is what helped make it delicious for us below. Recipes are a guideline anyway! Add the following with onion+garlic+salt+chile mixture: Pepper, white pepper, garlic powder, onion powder, dried thyme, fenugreek. I got vetoed on oregano but I think that would be good too! I don't measure but maybe 3/4 tsp each and only 1/2 tsp of garlic pow and onion pow? You decide. Don't just mix the squash and then add the broth. Let it sauté for 2-3 minutes for added color. Deglaze with a little dark vermouth or white wine and reduce slightly to cook the alcohol off. We only did 3 cups broth and thought that was a good amount. To the liquid, we added apple maple cider vinegar (just do apple cider vinegar + dash maple syrup instead if you don't have), dark vermouth and a little butter. Comments are right about needing some acid. White wine or red wine vinegar could work too I bet. Taste the dish both pre and post puree!! Adjust seasons accordingly. Added more salt & chile flakes before pureeing, and pinch salt after pureeing too. If you have a toaster oven, you can save time and just roast the nuts while the pasta is baking. Instead of going savory route we mixed with oil and little cinnamon sugar to candy them. Amazing. Almonds would work too, but the sweetness and crunch are important. Think breadcrumbs on mac & cheese. Definitely serve with more parm, basil, flaky salt and crushed black pepper at the table. A winner with the right adjustments! It's basically butternut squash mac & cheese. ELI W CHICAGO, IL 2/10/2021