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Side Dish: Big Squash and Pasta Bake

Source of Recipe

Ellen's Kitchen


List of Ingredients

1 pound pasta, such as rotini or shells
8 pounds medium sized yellow squash or zucchini
8 quarts boiling water (takes 20-40 minutes)
2 cups cream sauce (your choice- a little white wine is a favorite)
2 cups sour cream or plain yogurt
1/2 cup finely chopped onion OR celery heart
1/4 cup finely chopped parsley OR celery leaf
2 cups shredded carrots (about 6)
2 teaspoons poultry seasoning
salt and pepper to taste
1/4 cups bread crumbs, OR Ritz cracker crumbs, OR French fried onion bits, or Parmesan cheese
1/4 cup large flake nutritional yeast


Recipe

Bring the water to a boil, boil the pasta just barely done, and scoop it out. Rinse pasta with cold water to stop cooking. Use the boiling water to prepare the squash.

Cut tips off squash and cut each into 3-4 pieces. Drop squash into a large saucepan with just enough boiling water to cover. Cover the pot, return to boil, reduce heat and cook until tender, about 20 minutes.
Mix the bread crumbs and nutritional yeast and set aside.

Drain squash well in colander, saving the water for a broth base. Return squash to pan with the carrots, parsley, and onions and mash until mostly smooth.

Mix the cream sauce and yogurt/sour cream, stir in the squash mix and the pasta.

To bake immediately, pour into 2 greased 3 quart casseroles or 9"x13" pans. Sprinkle with the topping of bread crumbs. Bake in the preheated oven at 375-400 degrees about 35 minutes until bubbly.