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Butternut squash pasta bake recipe

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Ingredients

Adjust Servings:
butternut squash pasta bake Penne Pasta (9 oz)
packages (12 oz each) frozen Butternut Squash
1 cup Milk
1 cup Chicken broth (from 32-oz carton)
2 cups shredded Italian Cheese blend
¼ cup Butter , cut into pieces
¼ cup Pine Nuts , toasted
2 tablespoons chopped fresh Sage leaves
½ teaspoon Salt
¼ teaspoon Black Pepper
Additional chopped fresh Sage , if desired

Nutritional information

1
Serving Size
480 kcal
Calories
23 g
Fat
12 g
Saturated Fat
0.5 g
Trans Fat
55 mg
Cholesterol
860 mg
Sodium
50 g
Carbohydrates
5 g
Fiber
19 g
Protein

Butternut squash pasta bake recipe

  • 50 minutes
  • Serves 6
  • Medium

Ingredients

Directions

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Steps

1
Done

Heat oven to 350°F. Spray 11 x 7-inch (2-quart) glass baking dish with cooking spray. In Dutch oven or saucepan, cook pasta as directed on package, using minimum cook time; drain and return to Dutch oven.

2
Done

Meanwhile, cook squash in microwave as directed on package. In 3-quart saucepan, mix squash, milk, broth, 1 cup of the cheese blend and the butter. Cook over medium heat 4 to 5 minutes, stirring occasionally, until butter and cheese are melted. Remove from heat; stir in pine nuts, 2 tablespoons sage, the salt and pepper.

3
Done

Stir squash mixture into pasta. Spoon into baking dish; sprinkle with remaining 1 cup cheese blend. Place baking dish on cookie sheet.

4
Done

Bake uncovered 20 to 25 minutes or until lightly browned and cheese is melted. Garnish with additional sage.

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