This week's #CookClub recipe is Butternut Squash Pasta Casserole with Gruyére and Pecans.
It's a hearty vegetarian dish that just might find a place on the Thanksgiving table as a main dish. It could also work as a side dish for a potluck Thanksgiving that features traditional roast turkey.
As an option for meat-eaters, diced bacon could be rendered to saute the onion and mushrooms in.
The recipe calls for the butternut squash to be peeled and diced, then simmered in milk. The milk, which has been flavored by the squash, is used to make the sauce for the pasta. It's an interesting way to cook the vegetable, which is most often roasted.
Check out the video for tips on how to peel the squash, which has a bit of an odd shape.
If you're participating in our online #CookClub, the key is to remember #Cookclub because that's how you'll want to tag everything. You'll have two weekends to make the recipe and post a photo on Instagram with your comments. Photos and comments for the Butternut Squash Pasta Casserole with Gruyére and Pecans are due by 6 p.m. Nov. 3. Some of the photos and comments will be printed in the Tampa Bay Times food section on Nov. 6.
As part of the #Cookclub conversation, join us from 7 to 8 p.m. every Thursday for a #Cookclub chat on Twitter. On Thursday, we'll be talking about our favorite Halloween candy and what to do with the haul.
It's been fun to see the different results through photos on Instagram and read comments from #CookClub. There's always someone going rogue and using the slow cooker just to experiment!
Questions? Direct them to @roadeats on Twitter and tag them #CookClub or email to [email protected]