Creamed Corn And Butternut Squash Pasta Bake - cooking recipe

Ingredients

12 oz butternut squash, peeled, seeded, cut into 3/4-inch cubes
2 tbsp butter, melted
12 oz elbow macaroni
1 None red onion, chopped
2 cloves garlic, crushed
1 tsp smoked paprika, plus additional, to sprinkle
1 1/2 cups heavy cream
2 None corn cobs, kernels sliced off (or 1 cup frozen or canned corn)
3/4 cup grated Parmesan cheese
None None Snipped fresh chives, for garnish

Preparation

Preheat the oven to 400\u00b0F. Line a baking pan with parchment paper. Place butternut squash on pan. Drizzle with 2 tsp of the butter and toss to coat. Season to taste. Bake for 20-25 mins, until tender.
Meanwhile, cook pasta according to package directions. Drain and return to pan.
Heat remaining 4 tsp butter in a large skillet on medium heat. Saute onion for 3-4 mins, until tender. Add garlic and paprika. Cook for 1 min, until fragrant. Add cream and corn kernels. Bring to a boil. Reduce heat to low. Simmer for 4-5 mins.
Add butternut squash and cream mixture to pasta; toss to coat well. Season to taste. Spoon into a large, shallow baking dish. Sprinkle with Parmesan cheese and additional paprika.
Bake for 25-30 mins, until golden and bubbling. Serve sprinkled with chives.