# What You Need:
→ Vegetables
01 - 1 medium butternut squash (approximately 1.76 lb), peeled, seeded, and diced
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 handfuls baby spinach (optional)
→ Pasta
05 - 10.5 oz dried short pasta (penne, fusilli, or rigatoni)
→ Dairy & Cheese
06 - 2 cups whole milk or unsweetened plant-based milk
07 - 3 oz grated cheddar cheese
08 - 1.5 oz grated Parmesan cheese or vegetarian hard cheese
→ Pantry
09 - 2 tbsp olive oil
10 - 1 tsp dried thyme
11 - ½ tsp dried chili flakes (optional)
12 - Salt and black pepper, to taste
13 - 3 cups vegetable broth
→ Topping
14 - 1 oz breadcrumbs (optional)
15 - Additional grated cheese for topping
# Directions:
01 - Preheat the oven to 390°F or set the broiler/grill to high if finishing on the stovetop.
02 - Heat olive oil in a large ovenproof pot over medium heat. Add chopped onion and sauté for 3 to 4 minutes until translucent.
03 - Add minced garlic, diced butternut squash, dried thyme, and chili flakes if using. Cook for 5 minutes until the squash begins to soften.
04 - Incorporate dried pasta, vegetable broth, and milk. Stir well, season with salt and black pepper, and bring to a gentle simmer.
05 - Cover and cook over medium-low heat for 15 to 18 minutes, stirring occasionally, until pasta and squash are tender and most liquid is absorbed.
06 - Mix in spinach if using, grated cheddar, and half of the Parmesan cheese until melted and creamy.
07 - Sprinkle the remaining Parmesan and breadcrumbs evenly over the surface.
08 - Place the uncovered pot in the oven and bake for 10 to 12 minutes until the topping is golden and bubbling.
09 - Allow the dish to stand for 5 minutes before serving to set flavors.
