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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat oven to 375°F.
Boil a pot of water with salt and cook noodles for 12-15 minutes until tender.
Microwave the butternut squash for 4-5 minutes until soft.
Add cottage cheese, steamed butternut squash, and pasta water to a blender. Blend until smooth.
Drain cooked noodles and add to a baking dish.
Pour cottage cheese and butternut squash mixture over noodles and mix until noodles are coated.
Add one cup of cheddar cheese and mix to distribute within the noodles.
Sprinkle the remaining half cup of cheddar cheese on top.
Bake for 10-15 minutes or until cheese melts and is bubbly.
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For a smoother sauce, ensure the butternut squash is fully softened before blending.
Can I use a different type of cheese?
Yes, you can substitute cheddar with any cheese that melts well, like mozzarella or gouda.
Is fresh butternut squash okay to use?
Yes, just make sure to cook it until soft before blending.
Can I make this dish ahead of time?
Yes, you can prepare it up to the baking step and refrigerate. Bake when ready to serve.
What type of noodles work best?
Cavatappi is recommended, but any pasta that holds sauce well, like macaroni or penne, will work.
How can I make this dish gluten-free?
Use gluten-free pasta to make this dish suitable for a gluten-free diet.
