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1
Preheat your oven to 375 F. Spray a casserole dish with non-stick cooking spray and set aside.
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2
I used a large oval baker but you could use a 9x13 as well.
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3
Cook pasta according to the package instructions.
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4
Drain the pasta when done.
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5
Set aside.
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6
Place the butternut squash and garlic cloves on a large sheet pan.
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7
Drizzle with olive oil and season with salt and pepper.
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8
Bake for 25 minutes or until squash is fork tender.
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9
Remove it from the oven and set aside until needed.
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10
When the squash is almost done roasting, prepare the base of the sauce.
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11
In a heavy bottom soup pot heat 2 tablespoons of olive oil over medium high heat.
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12
Add the onion and cook until translucent, 5 minutes.
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13
Add the chopped parsnips and cook until tender, about 5 minutes.
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14
Add the rosemary and cook, stirring until fragrant about 30 seconds.
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15
Turn heat to low.
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16
Add the butternut squash and garlic to the pan, stir to combine ingredients.
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17
If using a blender or food processor, blend butternut squash mixture in batches with the chicken stock until smooth.
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18
Add it back to the pot and season with salt and pepper.
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19
Or you can just add the stock to the pot and puree it in the pot using an immersion blender.
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20
Add pasta right into the pot with the sauce.
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21
Add linguica and the jack cheese to the pasta and stir to incorporate all ingredients.
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22
Pour pasta into the prepared casserole dish.
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23
Sprinkle mozzarella cheese on top.
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24
Bake for 20 minutes until pasta is heated through and cheese is melted.
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25
Serve with a sprinkle of Parmesan cheese and a piece of bread.
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26
Enjoy!
