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Prep Time
30 Min
Cook Time
30 Min
  Spice Level 
  2.5 of 5



1 lb shell pasta

2 cups diced butternut squash

1 tbsp honey

6 cloves of garlic

5 shiitake mushrooms, sliced 

salt and pepper

1/8 tsp Pretty Thai® Thai Chili Powder

1 tsp olive oil

3 tbsp butter

3 tbsp flour

1 cup half & half

1 cup chicken stock

1 1/2 cups grated parmesan 

1/2 cup Pretty Thai® Thai Smirk Sauce

1/2 cup shredded mozzarella cheese 



Preheat oven to 425˚F. Roast the diced squash with salt and pepper, honey, garlic, shiitake mushrooms, Pretty Thai® Thai Chili Powder, and olive oil for 15-20 minutes (until the veggies or soft and browned). While the squash is roasting, cook the pasta according to the package directions. 

Melt butter in a pan on medium high heat. Add the flour and make a blonde roux. Stir in the milk and chicken stock. Next, stir in the Pretty Thai® Tiger Smirk. Mix in 1 cup of the grated parmesan cheese. 

Add the veggies to the sauce then combine with the cooked pasta. Transfer to a baking dish and top with shredded mozzarella cheese and the remaining 1/2 cup of parmesan cheese. Bake in the oven for an additional 15 minutes or until the cheese has melted and is slightly browned. Top with more Thai Chili Powder, if desired. 

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