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Meatless Monday: Butternut Squash Pasta Al Forno Butternut Squash Pasta Al Forno
- One 3 pound butternut squash, peeled and seeded
- 1 tablespoon olive oil
- teaspoon salt
- 1 teaspoon sugar
- 1 pound conchiglie rigate (medium shells)
- 2 cups heavy cream
- pound shredded fresh mozzarella
- cup grated Pecorino Romano
- cup fontina, coarsely grated
- 1/4 cup ricotta
- 2 teaspoons chopped thyme leaves
Directions:View on Big Girls Small Kitchen
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