I clearly have a thing with putting gourds in my pasta. I don't know what to tell you.

This one came about because it'd snowed, I'd gotten a cold, Brandon had gotten a cold (lemme tell you, we have a classic mancold situation right there), and meal planning got chucked out so fast. But I'd made a goal! Meals! Table! However many times a week it was, was it three? So I put on my Old Mother Hubbard and this is what got. It's actually really good. Damn good. So good that I woke up thinking about the leftovers this morning, and I will so cut a bish if Brandon gets to those leftovers before me, that is how serious I am about those leftovers. How am I pulling this off!? I think it's funny that it turns out I'm a pretty decent cook, because not cooking has been such a part of my identity the last few years that I feel a little lost all of the sudden, like, existentially.

But Brandon and I did both agree that the dish was missing something, some kind of pizazz, so hold your ribbons for now. I figured something in the chili family would do it some good, Brandon thought it should be something more greenish--rosemary maybe? If you happen on something fantastic, will you let me know? I mean, sriracha, obvs. 

This dish is best when the carrots + squash have enough of a bite to them so that it contrasts with that excellent carb-y fusilli texture. You guys, fusilli bucati are A REVELATION. I don't think our lives will ever be the same anymore.

1 butternut squash, cut in half, seeded, peeled, and diced into large bite sizes
1 package fusilli bucati
1/2 cup shredded carrots (I used my potato peeler to slice off long peels)
1/2 cup havarti cheese
1/2 cup parmesan cheese
1 cup reserved pasta water
2-3 T butter 
olive oil, salt + pepper

1. Prepare butternut squash, then roast for 30 minutes at 425 degrees until fork tender, or place in microwave safe dish, covered in water, and microwave for 15 minutes. if you choose to roast, drizzle with olive oil and season with salt + pepper to taste first.
2. Boil pasta according to directions, reserve one cup pasta water + set aside before draining.
3. When squash reaches fork-tenderness, remove from heat and set aside. If microwaved, drain the squash and season with 2T butter and salt + pepper to taste, until fully coated.
4. Add the carrots, both cheeses, a few glugs of olive oil (three or four?), and some of the reserved pasta water to the pasta, stirring until evenly distributed. You'll have to eyeball this. Add cheese to thicken, pasta water to thin.
5. Add cut up squash to the pasta and mix gently to combine. 

Get ready to label your fridge leftovers college roommate style, and enjoy!


  1. Bucati! Havarti! Some power players, right there. As for the pizazz, I think sage would make a nice and aromatic addition. And chili flakes.

  2. this meal is a thing of beauty! I have a serious thing for havarti, and for squash! I'd eat this the following morning under a fried egg, with chili flakes on top!

  3. The first things I thought of were garlic and/or sage. I see a lot of recipes that have butternut squash and sage together.

  4. Sage + toasted pine nuts + garlic.
    You're welcome.

  5. Yum, this looks good. I love butternut squash!

  6. What about basil? I love me some basil, cheesy, butternut squash pasta. Or red pepper flakes.

  7. Try sage. Based on this recipe, which is a big hit around here. I've tried it without it and it's just not the same without the fresh sage.

  8. This looks delicious - will definitely try it!

  9. Wow. Yes. Well done...I'mma try it.


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