- True Chardonnay (Dry White)
- Chardonnay Reserve (Dry White)
- Edelzwicker (Off-Dry White)
In Michigan fall is butternut squash season! This recipe is pure comfort food and goes great with a variety of wines.
- 1 butternut squash, peeled and cubed (about 3 cups)
- 1.25 cups chicken broth
- 1.5 cups milk
- 3 garlic cloves, peeled
- 1 teaspoon salt
- Pinch black pepper
- 2 tablespoons plain yogurt
- 1.5 cups shredded Gruyere cheese
- 3 tablespoons grated Parmigiano-Reggiano cheese
- 3 tablespoons grated Romano cheese
- 1 pound uncooked corkscrew pasta
- 1 tablespoon olive oil
- 1/2 cup panko bread crumbs
- 1 teaspoon minced garlic
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Pre-heat oven to 375 degrees.
- Combine squash, broth, milk and whole garlic in saucepan. Boil, reduce heat, simmer 25 minutes. Place mixture in food processor; add salt, peppers, and yogurt. Puree until smooth (note: you will want to remove the center part of the processor to allow steam to escape).
- Place mixture in a bowl and stir in 1.5 cups Gruyere and 3 tablespoons each of Parmigiano-Reggiano and Romano cheeses.
- Cook pasta. Drain. Add to cheese mixture and stir.
- Coat a 13×9 inch dish with cooking spray. Spread pasta mixture.
- Heat oil in medium skillet. Add minced garlic and panko crumbs. Cook for a few minutes, until bread crumbs are lightly browned. Remove from heat. Stir in 2 tablespoons of Parmesan cheese. Sprinkle mixture over pasta. Lightly spray with cooking spray.
- Bake for 25 minutes, until bubbly. Sprinkle with parsley and serve.