Recipe and Photography by Sara @Eat Drink Orlando
There are few things more comforting in the winter than a nice warm bowl of cheesy pasta! After the hustle and bustle of the holiday season, it's time to kick back and enjoy a hearty meal with the last of your seasonal ingredients as butternut squash season comes to an end.
Artikaas Parèggio still steals the show in this dish by providing a sharp, nutty punch of flavor. It's a blend between a Parmigiano-Reggiano and a creamy Gouda, two fantastic kinds of cheese! Learn how to make this simple, quick dish below.
- 3 cups of uncooked pasta (curly pasta works best but you can use shells or penne)
- 1.5 cups of Artikaas Parèggio, shredded
- 2 cups of butternut squash
- 3 tablespoons of butter
- 4 garlic cloves, minced
- 1 cup of chicken broth
- 1/2 cup of milk
- 1/2 cup of heavy cream
- 2 cups of spinach
- salt & pepper to taste
Melt butter down over medium heat and add garlic. Cook until fragrant. Add spinach with a heavy splash of olive oil and mix with the butter and garlic.
Add cooked butternut squash and season with salt and pepper. Add chicken brother and bring to a boil. Lower heat and add milk and heavy cream. Let it simmer until the sauce thickens. Add Parèggio with salt and pepper and stir. Once al dente, add the pasta directly to the pan and let it finish cooking in the sauce until it thickens. Top with more cheese and ENJOY!
Watch how to make it here.
