Butternut Squash and Parsnip Baked Pasta

Butternut Squash and Parsnip Baked Pasta
Butternut Squash and Parsnip Baked Pasta

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

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

Directions

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.

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