Butternut Squash Baked Pasta

Name: Butternut Squash Baked Pasta
Yield: 4
Ingredients: 1/2 cup hazelnuts or walnuts; 4 tablespoons extra-virgin olive oil, divided, plus more for drizzling; 1 large onion, finely chopped; 3 garlic cloves, thinly sliced; 1/2 teaspoon crushed red pepper flakes; 1 small butternut squash, halved, seeded, cut into 1/2-inch cubes (about 6 cups); 4 cups low-sodium chicken stock or broth; 1 pound paccheri or rigatoni; Kosher salt; 2 ounces Parmesan, finely grated (about 1 1/2 cups), divided, plus more for serving; 1 cup basil leaves, torn; Freshly ground black pepper

Butternut Squash Baked Pasta was pinched from <a href="https://www.bonappetit.com/recipe/butternut-squash-baked-pasta" target="_blank" rel="noopener">www.bonappetit.com.</a>

"The assignment: A satisfying, creamy, crave-worthy baked pasta that would still be delicious without (most of) the cheese. Nailed it!..."

INGREDIENTS

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1/2 cup hazelnuts or walnuts

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4 tablespoons extra-virgin olive oil, divided, plus more for drizzling

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1 large onion, finely chopped

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3 garlic cloves, thinly sliced

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1/2 teaspoon crushed red pepper flakes

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1 small butternut squash, halved, seeded, cut into 1/2-inch cubes (about 6 cups)

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4 cups low-sodium chicken stock or broth

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1 pound paccheri or rigatoni

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Kosher salt

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2 ounces Parmesan, finely grated (about 1 1/2 cups), divided, plus more for serving

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1 cup basil leaves, torn

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Freshly ground black pepper

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