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Butternut Squash Baked Pasta
Ingredients
  • ½ cup hazelnuts or walnuts
  • 4 tablespoons extra-virgin olive oil, divided, plus more for drizzling
  • 1 large onion, finely chopped
  • 3 garlic cloves, thinly sliced
  • ½ teaspoon crushed red pepper flakes
  • 1 small butternut squash, peeled, halved, seeded, cut into ½-inch cubes (about 6 cups)
  • 4 cups low-sodium chicken stock or broth
  • 1 pound paccheri or rigatoni
  • Kosher salt
  • 2 ounces Parmesan, finely grated (about 1½ cups), divided, plus more for serving
  • 1 cup basil leaves, torn
  • Freshly ground black pepper
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