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Notities
Voedingswaarde-etiket
–
+
servings
Kleiner
Normaal
Groter
Butternut Squash–Pasta Bake
Portions:
6
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Ingrediënten
▢
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
Instructies
Heat oven to 350°F.
Spray 11x7-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
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Recipe Category
Casserole
/
One Pot Dinner
/
Pasta