The task: Create a creamy, craveable baked pasta dish without (most of!) the cheese. Let us know if we succeeded!

INGREDIENTS

• ½ cup hazelnuts or walnuts
• 4 tablespoons extra-virgin olive oil, divided, plus more for drizzling
• 1 large onion, finely chopped
• 3 garlic cloves, thinly sliced
• ½ teaspoon crushed red pepper flakes
• 1 tablespoon Cru Pinot Noir Spice
• 1 small butternut squash, peeled, halved, seeded, cut into ½-inch cubes (about 6 cups)
• 4 cups low-sodium chicken stock or broth
• 1 pound paccheri or rigatoni
• Kosher salt
• 2 ounces Parmesan, finely grated (about 1½ cups), divided, plus more for serving
• 1 cup basil leaves, torn
• Freshly ground black pepper

RECIPE PREPARATION

• Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing halfway through, until golden brown, 6–8 minutes. Let cool, then finely chop and transfer to a medium bowl. Stir in 2 Tbsp. oil; set aside.
• Heat remaining 2 Tbsp. oil in a medium pot over medium-high. Cook onion, stirring occasionally, until golden brown and softened, 8–10 minutes. Add garlic, red pepper and Cru Pinot Noir Spice and cook, stirring, until fragrant and garlic is softened, about 1 minute. Add squash and toss to combine. Add stock and bring to a boil. Reduce heat to medium-low and gently simmer until squash is tender, 12–15 minutes. Let cool slightly.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions. Drain, then rinse with cold water.
• Transfer squash mixture to a blender. Add 1 cup Parmesan and purée until smooth; season with salt.
• Pour ½ cup squash purée into a 13×9″ baking dish and spread to edges. Scatter pasta over sauce, then pour remaining sauce over. Top with ½ cup Parmesan. Cover with foil and bake 15 minutes. Uncover and increase oven temperature to 425°. Continue to bake until top is darkened in spots and sauce is bubbling, 10–15 minutes.
• Add basil to bowl with reserved hazelnuts, season with salt, and toss to combine. Spoon hazelnut mixture over pasta. Top with more Parmesan and black pepper.