I guess technically this is shells and cheese.
Warning: I think this dish might be the reason I didn’t lose any weight last week. But I am not going to hold that against it.
Isn’t it beautiful? 2.5 pounds of squash, 6 garlic cloves, sprig of thyme, 2 cups of almond milk, and 2 cups of chicken stock. Cook the squash until tender. If you’re lucky enough to have an immersion blender this would be the time to pull it out.
Cook a pound of small pasta and then combine with the puree.
At this point I was pretty sure that I had just made soup with some pasta.
Never underestimate the power of the oven: cover with foil and bake for 45 minutes at 375.
Top with a mixture of panko, garlic, parsley, and salt. If you’re using garlic don’t make the mistake I made. It seems that I always wind up with really strong garlic when it’s not going to be cooked. Add a touch of Gruyere and put it under the broiler for five or ten minutes.
Even my husband liked this, until I made the mistake of telling him that it was squash.
I should disclose that some salt wouldn’t hurt.
Candice Kumai/Cook Yourself Sexy
Eat Well and Savor.