golf master24

”This is great. I’m a hugger!”

Check out more awesome BuzzFeedYellow videos!
http://bit.ly/YTbuzzfeedyellow

GET MORE BUZZFEED
www.buzzfeed.com/videoteam
www.facebook.com/buzzfeedvideo
www.instagram.com/buzzfeedvideo
www.buzzfeed.com/video
www.youtube.com/buzzfeedvideo
www.youtube.com/buzzfeedyellow
www.youtube.com/buzzfeedblue
www.youtube.com/buzzfeedviolet

BUZZFEED YELLOW
More fun, inspiring, interesting videos from the BuzzFeed crew. New videos posted daily! Subscribe for more BuzzFeedYellow! http://bit.ly/YTbuzzfeedyellow

MUSIC
Mr Happy Pants
Wait For Me
Nude Strut
The Decision
Anytime Anywhere
Licensed via Warner Chappell Production Music Inc.

SFX provided by Audioblocks. 
( https://www.Audioblocks.com)

Made by BFMP www.buzzfeed.com/videoteam
+
Jean Franzblau
For more info, visit CuddleSanctuary.com

Cozy up in the cabin with a little Butternut Squash Pasta Bake. The perfect recipe for an après ski feast! FULL RECIPE BELOW.

Check out the entire menu: https://www.youtube.com/watch?v=2gJWN...

Shot and Directed by Eric Slatkin
Food Stylist: Sienna Degovia -  http://www.siennacake.com 
Producer: Joanna Gryfe
Culinary Assistant: Hannah Canvasser
AC: Dylan Neal
AC: Matthew Holland
Editor: Jacob Metiva


MUSIC:
“Ostrich Walk” by Frankie Trumbauer & his Orchestra
Courtesy of JSP Records
http://www.jsprecords.com/


RECIPE: Butternut Squash Pasta Bake

Serves 8

INGREDIENTS:
-1 medium (2 1/2 pound) butternut squash, peeled and cubed
-1 medium yellow onion, roughly chopped
-5 cloves garlic, in their jackets
-12 sage leaves, torn
-¼ cup extra virgin olive oil
-1 (7.5 ounce) container crème fraiche
-1/2 cup chicken broth
-1 (16 ounce) box orecchiette pasta
-3 cups grated fontina cheese (12 ounce block)
-1 (8 ounce) log goat cheese, crumbled into large chunks  
-Kosher salt and freshly ground black pepper

PROCESS:

-Heat oven to 425 degrees and butter a 13x9 baking dish.
-Peel and cube squash, and then roughly chop your onion.
-Add squash, onion, sage, and garlic to a rimmed sheet tray and drizzle with olive oil.
-Season with salt and pepper and toss all together. Roast until squash is tender, about 35 minutes.
-Turn oven temperature down to 375 degrees.
-Pop garlic from its skin and add to the food processor along with the squash and onion. Puree until smooth.
-Add the crème fraiche and chicken broth and puree again until well blended.
-Add pasta to a large pot of boiling salted water and cook for 2 minutes less than indicated on packaging. Drain well in a colander.
-Add the pasta to a large bowl or the pot it was cooked in.
-Stir in the squash puree and mix together.
-Add half the pasta to the baking dish and sprinkle with half of the Fontina and half of the goat cheese.
-Add remaining pasta and sprinkle again with both cheeses.
-Bake until golden and bubbly, about 30 minutes.