Ingredients
- 2 spray(s) cooking spray
- 20 oz butternut squash, fresh, peeled and cubed
- 1/8 tsp table salt
- 12 oz uncooked whole-wheat pasta, penne
- 1 1/4 cups fat-free skim milk
- 2 Tbsp white all-purpose flour
- 2 tsp minced garlic
- 1/2 tsp table salt
- 1/4 tsp black pepper, freshly ground, or to taste
- 1 Tbsp thyme,fresh,chopped, divided
- 1/2 cup part-skim ricotta cheese
- 1/3 cup grated Parmesan cheese,
Details
Preparation
Step 1
1. Preheat oven to 375ºF. Coat a baking sheet with cooking spray. Coat a 2 1/2- to 3-quart baking dish with cooking spray.
2. Place squash on prepared baking sheet; roast until tender, about 20 to 30 minutes. Place in a large bowl and mash.
3. Meanwhile, bring a large pot of salted water to a boil. After squash has been roasting for about 10 minutes, cook pasta according to package directions; drain and return to pot.
4. In a medium saucepan, whisk together milk, flour, garlic, salt and pepper. Bring to a boil over medium-high heat, whisking frequently; reduce heat to low and simmer, stirring often, until thickened, about 2 minutes. Remove from heat; stir in mashed squash and 2 1/2 teaspoons of thyme. Add sauce to pasta; toss to mix and coat.
5. Transfer pasta mixture to prepared baking dish; dot with spoonfuls of ricotta and then sprinkle with Parmesan. Bake until top is lightly browned in a few spots, about 15 to 20 minutes; remove from oven and sprinkle with remaining 1/2 teaspoon of thyme.
Yields about 1 cup per serving.
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