Butternut Squash And Parsnip Baked Pasta Recipe

Name: Butternut Squash And Parsnip Baked Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 cup finely chopped onion; 1/4 teaspoon crushed red pepper; 2 garlic cloves, minced; 2 cups (1/2-inch) cubed peeled butternut squash; 1 cup chopped parsnip; 1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage; 1 tablespoon chopped fresh or 1 teaspoon dried parsley; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground allspice; 1/2 teaspoon salt, divided; 1/2 teaspoon black pepper, divided; 2 cups uncooked penne pasta; 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided; Cooking spray; 1 1/2 tablespoons butter; 2 tablespoons all-purpose flour; 1 cup 1% low-fat milk

Servings: persons

1 tablespoon olive oil
1 cup finely chopped onion
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
2 cups (1/2-inch) cubed peeled butternut squash
1 cup chopped parsnip
1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
1 tablespoon chopped fresh or 1 teaspoon dried parsley
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
2 cups uncooked penne pasta
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
Cooking spray
1 1/2 tablespoons butter
2 tablespoons all-purpose flour
1 cup 1% low-fat milk

1
Preheat oven to 375u00b0.
2
Heat oil in a large nonstick skillet over medium-high heat. Add onion, red pepper, and garlic; saute 3 minutes. Add squash and parsnip; saute 10 minutes. Stir in sage, parsley, nutmeg, allspice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; remove from heat.
3
Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1 cup cooking liquid. Combine squash mixture, pasta, and 1/4 cup cheese in an 11 x 7-inch baking dish coated with cooking spray, tossing gently to combine.
4
Melt butter in a medium saucepan over medium heat. Add flour; cook 3 minutes, stirring constantly with a whisk. Add milk; cook 5 minutes, stirring constantly with a whisk. Gradually add reserved cooking liquid; cook 2 minutes or until thick, stirring constantly with a whisk. Add 1/4 teaspoon salt and 1/4 teaspoon pepper.
5
Pour milk mixture over pasta mixture; sprinkle with 1/4 cup cheese. Bake at 375u00b0 for 30 minutes or until lightly browned.
6
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7
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.

1548

kcal

Calories

108

Fat

121

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.
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 18 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 cup finely chopped onion, 1/4 teaspoon crushed red pepper, 2 garlic cloves, minced, and more.

Yes, Butternut Squash And Parsnip Baked Pasta 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!

Butternut Squash And Parsnip Baked Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions