This is the perfect winter dish to add to your collection. This recipe turned out great! Be prepared to have few hours on your hands. This is not a meal you can whip up after work. My boyfriend is British and was in love with it. He said it reminded him of home. After reading the reviews I did a few things differently. I cut up two thin chicken breasts and sautéed them for five minutes then added them to the bake. I also recommend doubling the recipe. It doesn't make sense to use half a squash and this recipe takes too much work to not have leftovers. I found the baking time to be fine but needed to add extra flour to get my sauce to thicken up. I also added a handful of shredded, white, sharp cheddar cheese to the top of the dish to give it that golden brown covering. I highly recommend this dish for a dinner party or special occasion. Don't skimp on the ingredients. Fresh high quality parmesan really makes this dish!
Butternut Squash and Parsnip Baked Pasta
This meatless dish combines two autumn vegetables that I love. It's warming, spicy, and very satisfying. It's homey enough to serve on weeknights and festive enough to serve during the holidays.
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- Calories: 437
- Calories from fat: 28%
- Fat: 13.4g
- Saturated fat: 6.1g
- Monounsaturated fat: 5.1g
- Polyunsaturated fat: 1g
- Protein: 16.5g
- Carbohydrate: 63.6g
- Fiber: 5.3g
- Cholesterol: 25mg
- Iron: 3.1mg
- Sodium: 607mg
- Calcium: 297mg
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 1/4 teaspoon crushed red pepper
- 2 garlic cloves, minced
- 2 cups (1/2-inch) cubed peeled butternut squash
- 1 cup chopped parsnip
- 1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
- 1 tablespoon chopped fresh or 1 teaspoon dried parsley
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 2 cups uncooked penne pasta
- 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
- Cooking spray
- 1 1/2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup 1% low-fat milk
- Preheat oven to 375°.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion, red pepper, and garlic; sauté 3 minutes. Add squash and parsnip; sauté 10 minutes. Stir in sage, parsley, nutmeg, allspice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; remove from heat.
- Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1 cup cooking liquid. Combine squash mixture, pasta, and 1/4 cup cheese in an 11 x 7-inch baking dish coated with cooking spray, tossing gently to combine.
- Melt butter in a medium saucepan over medium heat. Add flour; cook 3 minutes, stirring constantly with a whisk. Add milk; cook 5 minutes, stirring constantly with a whisk. Gradually add reserved cooking liquid; cook 2 minutes or until thick, stirring constantly with a whisk. Add 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Pour milk mixture over pasta mixture; sprinkle with 1/4 cup cheese. Bake at 375° for 30 minutes or until lightly browned.
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