Winter Squash Casserole

This recipe is perfect for incorporating several of your farm share ingredients into a hearty dinner or side dish. Any type of winter squash can be used, and scallions may be used in place of the leeks and onion. Warm and melted Parmesan cheese adds the finishing touch to this tasty meal. 


  • 4 lbs. winter squash
  • ½ cup olive oil
  • 2 large leeks
  • 2-3 garlic cloves
  • 1 tsp. black pepper
  • 1/3-1/2 cup grated parmesan cheese
  • 1 lb. ziti or penne pasta
  • 2 tbs. unsalted butter
  • ½ small onion
  • 2 tsp. salt
  • 1 cup water or white wine
  • 2-3 tbs. fresh parsley


1. Cut the squash in half, and then remove the seeds. Place the halves upside down on a baking sheet, with about one inch of added water. Bake at 400 F until soft, 45-60 minutes.
2. Remove squash and let cool for 5-10 minutes. During this time, cook the pasta in salted boiling water for three minutes less than the suggested time. Drain and set aside.
3. Chop the garlic, leeks, and onion. Next, remove the skin from the squash (this can easily be done by using a spoon).
4. In a large pot, heat the oil and butter over low heat. Add the leeks, onion, garlic, salt, and pepper; Cook until the onion is soft and translucent. Add the squash and ½ cup water (or wine), and stir until a thick sauce forms. Add extra liquid if needed. Finally, fold in the pasta and add seasonings as needed.
5. Transfer mixture to a glass baking dish and sprinkle with cheese. Bake until the cheese is golden, 20-30 minutes. Serve with parsley and enjoy. 

Recipe adapted from