Baked Pasta With Butternut Squash And Ricotta

Name: Baked Pasta With Butternut Squash And Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 ounces butternut squash, fresh, peeled and cubed; 1/8 teaspoon table salt; 12 ounces whole wheat penne; 1 1/4 cups skim milk; 2 tablespoons all-purpose flour; 2 teaspoons garlic, minced; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon fresh thyme, chopped, divided; 1/2 cup part-skim ricotta cheese; 1/3 cup parmesan cheese, grated; 1/4 cup walnuts, chopped & toasted

Servings: persons

20 ounces butternut squash, fresh, peeled and cubed
1/8 teaspoon table salt
12 ounces whole wheat penne
1 1/4 cups skim milk
2 tablespoons all-purpose flour
2 teaspoons garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh thyme, chopped, divided
1/2 cup part-skim ricotta cheese
1/3 cup parmesan cheese, grated
1/4 cup walnuts, chopped & toasted

1
Preheat oven to 375u00b0F. Coat a baking sheet with cooking spray. Coat a 2 1/2- to 3-quart baking dish with cooking spray.
2
Place squash on prepared baking sheet; roast until tender, about 20 to 30 minutes. Place in a large bowl and mash.
3
Meanwhile, bring a large pot of salted water to a boil. After squash has been roasting for about 10 minutes, cook pasta according to package directions; drain and return to pot.
4
In a medium saucepan, whisk together milk, flour, garlic, salt and pepper. Bring to a boil over medium-high heat, whisking frequently; reduce heat to low and simmer, stirring often, until thickened, about 2 minutes. Remove from heat; stir in mashed squash and 2 1/2 teaspoons of thyme. Add sauce to pasta; toss to mix and coat.
5
Transfer pasta mixture to prepared baking dish; dot with spoonfuls of ricotta and then sprinkle with Parmesan and walnuts. Bake until top is lightly browned in a few spots, about 15 to 20 minutes; remove from oven and sprinkle with remaining 1/2 teaspoon of thyme.

1214

kcal

Calories

126

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 20 ounces butternut squash, fresh, peeled and cubed, 1/8 teaspoon table salt, 12 ounces whole wheat penne, 1 1/4 cups skim milk, and more.

Yes, Baked Pasta With Butternut Squash And Ricotta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!