This will be your dinner tonight. It reminded me of Thanksgiving. But not because there’s turkey in the dish. It’s actually a vegetarian dinner. And Big Guy loved it, too. It’s comforting with a little heat. It’s cheesy without being heavy. It’s probably one of my favorite dinner’s I’ve featured on the bloggie.
Butternut Squash and Parsnip Baked Pasta. Unfortunately there wasn’t any parsnips at TJ’s and I wasn’t going to drive around looking for one. So I simply too out the parsnip and added one more cup of squash.
This dish makes me feel better about the cooler weather that’s coming. (kind of)
And yes, it requires a little work but the end result is so worth it! The best part, you can clean up your mess while the casserole is baking. Okay, that’s not the best part. The best part is eating this comfort meal and then curling up on the couch to watch DVRed shows that come on way past your bedtime (9pm, thankyouverymuch).
Sage isn’t a herb I use very often (I used dried) but I think that’s what gave it the “Thanksgiving” feel. And the cinnamon and nutmeg take it to a whole different level of hominess. To make this dish gluten-free, I used brown rice pasta from TJ’s (worked perfectly) and I used tapioca flour in place of the all-purpose. And skim milk worked just fine.
And the leftovers weren’t too shabby either.
Yuuuuuuuummy! I’d like to request that on our “date night”…hehehe…xoxoxo
Mmm that looks so yummy!
Butternut squash is my absolute favourite, in fact I’m having some tonight