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November 21, 2021

Molly upgrades this classic cheesy comfort food with roasted fall squash for a delicious sweet and smoky flavor!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at the best shows, take you inside the favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Roasted Squash Shells and Cheese
Level: Easy
Total: 45 min
Active: 25 min
Yield: 6 servings

Ingredients

1 medium (1 to 1 1/2 pounds) butternut squash, peeled and cut into a 1-inch dice (about 4 cups)
1 small (6 to 7 ounces) yellow onion, 1-inch dice (about 1 cup)
2 tablespoons olive oil
1 1/4 teaspoon kosher salt, plus more for pasta water
Freshly ground black pepper
3/4 teaspoon ground paprika
1/2 teaspoon dried mustard
1/8 teaspoon freshly grated nutmeg
1-pound box of medium shells pasta
1 1/2 cups (360 grams) low=sodium vegetable broth
2 cups (220 grams) shredded sharp yellow Cheddar
Sriracha, for topping

Directions

Set an oven rack in the middle position. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.

Spread the squash and onion on the sheet pan and drizzle with the olive oil. Season with 1 1/4 teaspoons of salt, a couple turns of black pepper, paprika, dried mustard and nutmeg and toss to coat. Roast until the squash is tender and the edges are starting to brown, begin checking at 20 minutes.

Bring a large pot of salted water to a boil and cook the pasta until tender but slightly toothsome, 6 to 7 minutes. Reserve 1 1/2 cups of pasta water and set aside. Drain pasta and return the pot to the stove.

Combine the squash, vegetable broth, and half of the pasta water in a high powered blender until super smooth. Transfer to the pot and slowly bring up to a simmer. Add the cheese, whisking over low to medium heat until completely melted, 1 to 2 minutes. Thin out with additional pasta water if it is too thick. Add the pasta and toss to coat. Season to taste with salt and pepper. Serve with lots of Sriracha on top.

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Molly Yeh's Roasted Squash Shells and Cheese ​| Girl Meets Farm | Food Network
youtube.com/watch?v=e-NwoYSwZOM

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