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
More From Cooking Light
- 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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