True Lemon Fall Squash Baked Pappardelle

Ingredients

• 12 oz

  peeled and cubed fall squash (such as acorn, butternut, or pumpkin)

  
  

• 14 oz

  papparadelle, cooked al dente and drained

  
  

• 12 oz

  grated fontina cheese

• 1/2 c

  grated parmesan cheese

• 1/2 c

  dry white wine

• 1/4 c

  extra virgin olive oil

• 3

  packets of True Lemon

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• 2

  cloves garlic, crushed black pepper to taste

Directions

1. Preheat oven to 400 degrees. Grease a large edged cookie sheet, and arrange squash on the sheet, drizzle with a generous amount of olive oil (about 2 tablespoons) and ensure everything is well coated.
2. Bake squash in the oven for 30-minutes, until tender, tossing once halfway through.
3. Meanwhile, in a large pan, sautee garlic in the remaining oil until lightly browned. Add white wine and True Lemon and simmer. Remove from heat, and add squash when cooked. Toss to coat.
4. Add cooked pasta, and pepper. Toss to coat, and transfer to a baking dish. Top with all cheeses.
5. Put pasta in oven and bake until cheese bubbles, about 12 minutes.