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Spinach, Butternut Squash, and Pasta Bake

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Nutrition Facts (Spinach, Butternut Squash, and Pasta Bake) Servings Per Recipe 12,
cal. (kcal) 298,
Fat, total (g) 16,
chol. (mg) 38,
sat. fat (g) 7,
carb. (g) 29,
Monosaturated fat (g) 5,
Polyunsaturated fat (g) 2,
Trans fatty acid (g) 0,
fiber (g) 3,
sugar (g) 6,
pro. (g) 13,
vit. A (IU) 11609,
vit. C (mg) 26,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 2,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 112,
Cobalamin (Vit. B12) (µg) 1,
sodium (mg) 393,
Potassium (mg) 502,
calcium (mg) 295,
iron (mg) 2,
Percent Daily Values are based on a 2,000 calorie diet

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Ingredients

  • 1 3 pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes
  • 2 tablespoons olive oil
  • 6 ounces dried cellentani pasta or other short pasta shape, such as cavatappi or gemelli
  • 3 tablespoons butter
  • 3/4 cup finely chopped onion (1 large)
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups milk
  • 2 cups shredded Fontina cheese (8 ounces)
  • 1/2 cup grated Parmigiano-Reggiano cheese (2 ounce)
  • 2 5 ounce packagesfresh baby spinach, coarsely chopped
  • 2 tablespoons finely snipped fresh sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup pine nuts

Details

Preparation time 35mins
Cooking time 70mins
Adapted from bhg.com

Preparation

Step 1

Directions
1. Preheat the oven to 425 degrees F. In a shallow roasting pan combine squash and olive oil; toss to coat. Roast about 25 minutes or until tender, stirring once. Remove squash from oven; reduce oven temperature to 350 degrees F.

2. Meanwhile, cook pasta according to package directions; drain. Set aside. In a 6-quart Dutch oven melt the butter over medium heat. Add the onion and garlic; cook about 5 minutes or until onion is tender but not browned, stirring occasionally. Stir in the flour; cook and stir for 1 minute more. Add the milk all at once. Cook and stir until thickened and bubbly. Stir in cheeses until melted. Stir in spinach until wilted. Stir in sage, salt, and pepper. Gently stir in cooked pasta and squash until combined. Transfer pasta mixture to a 3-quart baking dish. Cover with foil.

3. Bake for 20 minutes. Remove foil and top with pine nuts. Bake, uncovered, for 10 to 15 minutes more or until heated through.

From the Test Kitchen•Prepare as directed through Step 2. Cover and chill up to 24 hours. Preheat oven to 350 degrees F. Bake, covered, for 50 minutes. Top with pine nuts. Bake, uncovered, for 15 to 20 minutes more or until heated through.

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