Creamy Squash and Noodle Bake with Paprika

1.Preheat your oven to 375°F (190°C).

2.In a large pot, bring water to a boil and cook the noodles according to package instructions until al dente. Drain and set aside.

3.In a separate pot, steam the cubed butternut squash until tender, about 10-15 minutes. You can also boil it if preferred. Drain and mash the squash until smooth.

4.In a mixing bowl, combine the mashed squash, milk, eggs, paprika, garlic powder, onion powder, salt, and black pepper. Mix until well combined and creamy.

5.In a large mixing bowl, combine the cooked noodles with the creamy squash mixture. Stir in half of the shredded cheese, mixing well to ensure the noodles are evenly coated.

6.Grease a baking dish with olive oil and pour the noodle and squash mixture into the dish, spreading it evenly. Top with the remaining shredded cheese and sprinkle breadcrumbs on top if using for added crunch.

7.Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

8.Once done, remove from the oven and let it cool for a few minutes before serving. Enjoy your comforting casserole!