I'm trying to stock up on meals I can save in the freezer for after the baby comes. I thought this one would work nicely. I stretched the recipe so that I'd have enough to eat tonight and eat for lunch tomorrow, plus enough for a dinner later. It worked out perfectly.
So here's what I did --
I added a lot more than 1 c. of squash puree (possibly more than doubled it), and I used a lot more than the 1/2 c. of milk called for -- that's mainly how I stretched the sauce. I would've actually added more milk because I thought the sauce was too thick, but I didn't want to dilute the flavors any more.
I also added onion and spinach, and I cooked the onions and red pepper before adding them to the sauce. Then I used pepper jack cheese instead of cheddar. I liked the flavor and spicy kick the pepper jack added. Oh, and as you can see from the picture, I used rotini (whole wheat) instead of bow tie pasta because I couldn't find whole wheat bow tie pasta.
I agree with Elise that the butternut squash flavor in this dish is very good. It went really well with the other flavors. I also really liked the flavor of the cream cheese in it, especially combined with the pepper jack.
I don't make pasta very frequently, but I can see myself making this again.
2 comments:
I've made this recipe several times now. The spinach sounds like a nice addition!
I will definitely have to try it with pepper jack. Looks great!
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