Coming home from the Boundary Waters (wayyyy Northern Minnesota for all you non-Midwesterners) Marc and I had every travelers nightmare happen – our car broke down. We were lucky in that we were able to pull off onto a gravel road and not have to sit on the side of the interstate, and ALSO very lucky that we were actually in a spot with cell reception, but the car, unfortunately, had to be towed.
Despite our unfortunate luck, we did have some pretty amazing things happen to us that night, all because of the kindness of people. First, no less than four cars stopped to see if we were okay and needed help. One older gentlemen stopped and helped us for at least 25 minutes to try to get our car back up and running. Once we accepted the car could not be fixed, the tow truck guy came and after towing our car he took us (and our dog) in his personal SUV back into town so we wouldn’t have to wait at the McDonald’s for three hours for Marc’s parents who were driving up to get us.
After a quick walk around the lake shore, we stopped in at a bar for a drink and some food, explaining to the manager our situation and asking/begging him to let us sit on the empty patio with our dog. Not only did he have no problem with that, but he brought out Maddie a bowl of water AND offered to give us a ride south to Duluth so our parents wouldn’t have to drive so far. I mean, seriously?! That’s ‘Minnesota nice’ right there!
Enough about our sad/happy/heart warming/tiring end to our camping trip…let’s talk about the foooood! I mean, don’t you want to just dive head first into this pan of creamy, cheesy, carb-loaded butternut squash baked pasta?! That’s what I thought.
I may have jumped the gun a bit buying my weight in squash a week ago at the store (I should’ve waited for the farmers market but I needed that squash like RIGHTNOW) with no idea what to make with them. I couldn’t even help it…I got so excited at the thought of squash and pumpkin season that I sort of blacked out and all of a sudden I was in my car with a load of squash in the trunk.
So yes. This pasta. First of all: SO good. Second: Easy peasy! Seriously, like 3 steps easy. Let’s break it down.
Step 1: Roast the squash.
Step 2: Put squash and vegetable broth in blender and puree to make the sauce.
Step 3: Combine sauce with pasta and (LOTS of) cheese and bake.
Okay that last step might be two steps combined in one but still – it’s EASY!
This was the perfect start to the season of comfort food, casseroles, and squash. The butternut squash sauce is simple but gets a ton of flavor from the squash, onions, and garlic that I had to stop myself from licking the blender blade clean. #foodbloggerproblems. Then I layered Gouda cheese between the two layers of pasta and then piled even more on top for maximum cheesiness. Seriously, so good you guys.
So tell me – are you ready for all of the squash and pumpkin or are you still loving peaches and tomatoes?