Butternut Squash Pasta Bake
Tired of tomatoes? Try topping pasta with creamy low-fat ricotta and sweet roasted butternut squash for a weeknight dinner that’s anything but ordinary.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 serving
515
Calories
29g
Protein
70g
Carbs
17g
Fat
11g
Fiber
7g
Sugar
482mg
Sodium
Saturated Fat 8 g · Cholesterol 47 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
butternut squash
2 1/2 cups
dried whole wheat shell pasta
4 ounces
shallot, diced
3 tablespoons
sage, minced
1 tablespoon
garlic clove
1
salt
1/8 teaspoon
black pepper
1/4 teaspoon
low-sodium vegetable broth
1/2 cup
low-fat ricotta
3/4 cup
low-fat mozzarella, grated
2 ounces
Instructions
- 1
Wash hands with soap and water.
- 2
Preheat oven to 425 °F. Cut butternut squash in half and scoop out the seeds. Place the cut sides down in a large baking dish and fill with 1/4 inch water. Bake butternut squash until tender (about 45 minutes). Remove from oven and let cool slightly.
- 3
While the squash bakes, bring a pot of water to a boil. Add pasta and cook until just tender. Drain and set aside. Reduce oven to 375 °F.
- 4
From the butternut squash, measure out 2 cups of the squash. Place in a food processor along the shallot, sage, garlic, salt, and pepper. Pulse until squash is smooth. Add in low-sodium vegetable broth and pulse until well-combined.
- 5
In a small baking dish, place a third of the squash purée in the bottom. Add half the noodles, followed by the low-fat ricotta. Top the ricotta with the next third of the sauce, then the remaining noodles. Finish with remaining sauce and low-fat shredded mozzarella.
- 6
Bake pasta for 25 minutes at 375 °F. Cheese should be browned. Remove and serve warm.
Notes
- •This dish works well with any type of squash purée, pumpkin, or sweet potatoes.
- •Any small shape of pasta would work – use what you have on hand!
Source: USDA MyPlate Kitchen · Created by the Grain Foods Foundation, a member of the MyPlate National Strategic Partnership Program
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