Creamed Corn And Butternut Squash Pasta Bake

• 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

1. Preheat the oven to 400u0b0F. 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.
2. Meanwhile, cook pasta according to package directions. Drain and return to pan.
3. 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.
4. 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.
5. Bake for 25-30 mins, until golden and bubbling. Serve sprinkled with chives.

butternut squash, butter, macaroni, red onion, garlic, paprika, heavy cream, corn cobs, parmesan cheese, fresh chives

Taken from recipes-plus.com/api/v2.0/recipes/30328 (may not work)