Butternut Squash–Pasta Bake
Ingredients
- 3 cups uncooked penne pasta 9 oz
- 2 packages 12 oz each frozen butternut squash
- 1 cup milk
- 1 cup chicken broth from 32-oz carton
- 2 cups shredded Italian cheese blend 8 oz
- ¼ cup butter cut into pieces
- ¼ cup pine nuts toasted*
- 2 tablespoons chopped fresh sage leaves
- ½ teaspoon salt
- ¼ teaspoon pepper
- Additional chopped fresh sage if desired
Instructions
- Heat oven to 350°F.
- Spray 11×7-inch (2-quart) glass baking dish with cooking spray.
- In 4-quart saucepan, cook pasta as directed on package, using minimum cook time; drain and return to Dutch oven.
- Spoon into baking dish.
- Meanwhile, cook squash in microwave as directed on package.
- In the same 4-quart saucepan, mix cooked squash, milk, broth, 1 cup of the cheese 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.
- Stir squash mixture into pasta; mix well.
- Sprinkle with remaining 1 cup cheese.
- Place baking dish on cookie sheet.
- Bake uncovered 20 to 25 minutes or until lightly browned and cheese is melted.
- Garnish with additional sage.
Notes / Tips / Wine Advice:
*To toast pine nuts, spread in shallow pan. Bake at 350°F for 6 to 10 minutes, stirring occasionally, until light brown.
Quick Variation
To make this recipe meatless, use vegetable broth in place of chicken broth.Nutritional Information
Calories: 480 kcal
