Butternut Squash and Parsnip Baked Pasta

By devogirl

This meatless dish combines two autumn vegetables that I love. It's warming, spicy, and very satisfying. It's homey enough to serve on weeknights and festive enough to serve during the holidays.

Calories: 437
Calories from fat: 28%
Fat: 13.4g
Saturated fat: 6.1g
Monounsaturated fat: 5.1g
Polyunsaturated fat: 1g
Protein: 16.5g
Carbohydrate: 63.6g
Fiber: 5.3g
Cholesterol: 25mg
Iron: 3.1mg
Sodium: 607mg
Calcium: 297mg

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

Details

Servings 4

Preparation

Step 1

Preheat oven to 375°.

Heat oil in a large nonstick skillet over medium-high heat. Add onion, red pepper, and garlic; sauté 3 minutes. Add squash and parsnip; sauté 10 minutes. Stir in sage, parsley, nutmeg, allspice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; remove from heat.

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.

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.

Pour milk mixture over pasta mixture; sprinkle with 1/4 cup cheese. Bake at 375° for 30 minutes or until lightly browned.