Created for Thanksgiving 2010 - instant classic! See the video here http://bit.ly/cRugNO —allie_schwartz
1 1/2 tablespoons
Small pasta shells
shredded Mozzarella cheese
In This Recipe
Preheat oven to 375
Peel squash. Cut it in half lengthwise and scoop out seeds. Dice into cubes.
Combine squash, stock, and cream in a pot. Bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 15 minutes. Mash with a potato masher and stir in Curry powder, cayenne pepper and salt and pepper to taste. Let simmer for a few minutes before stirring in Mozzarella. Let mozzarella melt into sauce and continue to simmer.
Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente. Drain. Pour noodles into cheese sauce and mix. Stir in the breadcrumbs ¼ cup of the Parmesan cheese. Top with the rest of the Parm and bake for 30 minutes.