1 lb squash (I used butternut – zucchini or yellow would also work)
2 packages Boursin cheese (10.4 oz total)
12 oz uncooked short pasta
1/2 cup parmesan cheese
1/2 cup pasta water
3-4 garlic cloves, minced
2 tbsp olive oil
1/2 tbsp italian seasoning
Salt and pepper, to taste
Fresh basil leaves, chopped
Directions
Preheat oven to 375 degrees.
Drizzle olive oil on the bottom of a 9×13 baking dish, then place both Boursin cheeses in the middle of the baking dish.
Finely chop romanesco and squash into small pieces, then place around cheese. Drizzle a bit more olive oil over the veggies, as well as, the Italian seasoning, salt, pepper, and minced garlic.
Bake veggies and cheese for 30-35 minutes.
While the mixture is baking, cook pasta according to package instructions. Once pasta is cooked through, reserve 1/2 cup pasta water then drain the pasta.
Once veggies are cooked through, mix in pasta and reserved water, then top with parmesan cheese. Cook for another 5-10 minutes until cheese has melted on top.
Take out of oven, let cool, then top with chopped basil and enjoy!
*You can also add in cooked chicken, if you’re looking to add more protein to the dish*
