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.

No additional tips available.

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

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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.

Butternut Squash And Parsnip Baked Pasta

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