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Butternut Squash Pasta Bake

Cost $15, save $10

Source: Recommended by CookPal

  • 70 Min
  • 2 Servings
  • $15

INGREDIENTS

  • Vegetables

    • šŸŽƒ 2 1/2 cups butternut squash
    • 3 tablespoons shallot, diced
    • 1 tablespoon sage, minced
    • šŸ§„ 1 garlic clove

  • Pantry Staples

    • šŸ§‚ 1/8 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/2 cup low-sodium vegetable broth
    • 4 ounces dried whole wheat shell pasta

  • Dairy

    • 3/4 cup low-fat ricotta
    • 2 ounces low-fat mozzarella, grated

STEPS

1

Wash hands with soap and water.

2

Preheat oven to 425Ā°F. Cut butternut squash in half and scoop out seeds. Place cut sides down in a baking dish and add 1/4 inch water. Bake until tender (about 45 minutes). Remove and let cool slightly.

3

Bring a pot of water to a boil, cook pasta until tender, drain and set aside. Reduce oven to 375Ā°F.

4

Measure 2 cups of roasted squash, place in food processor with shallot, sage, garlic, salt, and pepper. Pulse until smooth. Add low-sodium vegetable broth and pulse to combine.

5

In a baking dish, layer squash purĆ©e, noodles, ricotta, and mozzarella as described. Bake at 375Ā°F for 25 minutes until cheese is browned.

6

Remove from oven and serve warm.

NUTRIENTS

Per 1 serving

šŸ”„

505

Calories

  • 29g
    Protein
  • 72g
    Carbs
  • 14g
    Fats

šŸ’” Tips

Swap butternut squash for pumpkin or sweet potatoes for variation.Use any small pasta shape you have on hand for flexibility.This dish pairs well with a simple side salad or steamed vegetables.

āš ļø Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.