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November 9, 2021

Ree makes a hearty and delicious casserole with butternut squash, cheese and grated cauliflower!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.

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!

Butternut Squash Pasta Casserole
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr
Active: 15 min
Yield: 6 to 8 servings

Ingredients

1 pound short pasta, such as penne, gemelli or trofie
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 cups frozen diced butternut squash
Kosher salt and freshly ground black pepper
1 quart chicken or vegetable stock
1 cup frozen peas
1 jarred roasted red pepper, finely chopped
One 4-ounce log fresh goat cheese, broken into small pieces
1 small head cauliflower, grated on the large holes of a box grater
1 cup shredded mozzarella
1/4 cup grated Parmesan
3 tablespoons minced fresh parsley

Directions

Preheat the oven to 375 degrees F.

Cook the pasta in boiling water to not quite al dente according to the package directions. Drain and transfer to a casserole dish.

Add the olive oil to a large pot over medium-high heat. When the oil is hot, add the onion and cook for a minute or so to slightly soften. Add the butternut squash and season with salt and pepper. Pour in the stock, bring to a boil, reduce to a simmer and cook until the squash has softened, about 5 minutes. Puree in the pot with an immersion blender.

Stir the squash mixture into the casserole dish with the pasta, then mix in the peas, red pepper and goat cheese. Cover the pasta mixture with the grated cauliflower, then season with salt and pepper. Top with the mozzarella, Parmesan and half the parsley.

Bake until the casserole is browned and bubbling, 40 to 45 minutes. Sprinkle with the remaining parsley.

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Ree Drummond's Butternut Squash Pasta Casserole ​| The Pioneer Woman | Food Network
youtube.com/watch?v=NACanZpAxX4

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