Had my doubts about this in the middle, but afterwards I have to say I enjoyed it more than I expected. Couple small changes: I roasted the veggies at 400 for about 20 mins instead of cooking in saute pan Used evaporated skim milk rather than 1%. Added a couple ladles of the pasta cooking water before pouring over pasta because the sauce seemed too thick. Didn't cover, but it baked up quite nice. Will make again, but for my taste it needed a ton more salt.
Butternut Squash and Parsnip Baked Pasta
Pipsqueak Posted: 02/06/11
FoodieSandi Posted: 02/17/10
This was oddly a little too spicy and a little too bland all at the same time. I am a notorious spice wimp, so I will leave out the red pepper completely next time, even though I reduced it for my first attempt. And I think I'll add more herbs, especially the sage. This dish did take a while to prepare, but I think it's worth it to try again. I used WW pasta, and I think I may add some proscuitto, or even just shredded rotisserie chicken, next time. Also, I took the advice of some other reviewers and covered it for the first 20 minutes. There was plenty of sauce.
hmsktm Posted: 03/01/11
I also doubled the recipe with great results. The leftovers freeze very well. I followed the suggestion of other reviewers and baked it covered until the very end. This was wonderful - I loved the flavors. I will make it one of my go-to dishes for the fall.
JustUs3 Posted: 12/05/10
Tastes like fall! The flavors meld together deliciously and what a wonderful way to use produce that is in season. I used Romano in place of parm (I was worried b/c I prefer parm, but turns out I worried for nothing!).
NanaBrown Posted: 11/02/09
I found this recipe while looking for something to do with the butternut squash and parsnips from our garden. This was the perfect recipe. It was much better than the soup that uses both veggies. I also used fresh sage and parsley and whole wheat penne pasta. I made the sauce in the skillet after the veggies were cooked. Although it appeared to need more sauce it was not dry. However, I may follow the advice of others and cover for 20 minutes. It was very very tasty and I will definitely make it again and would serve to guests. My only worry now is running out of parsnips. Glad I had them in the garden because I don't often see them in the grocery. Next time I may add toasted pine nuts before baking. Thanks so much!
fleetbeat01 Posted: 09/14/10
This dish alongside some greens and a glass of wine, made a really nice weeknight dinner. It was something different from the usual butternut squash recipes, and very nice for fall. My only complaint is that the red pepper drowned out some of the other flavors, so I will probably cut it in half next time. Also, I added another teaspoon of butter b/c the flour wouldn't dissolve in the small amount listed. Overall, though, it was great and my boyfriend loved it.
tastone512 Posted: 01/11/11
WOW, recently have been cooking alot with winter, and root vegetables. This receipe is a filling, delicious meal. I added Kale, about 1 or 2 leaves, to the cooking pasta. Great meal!!!
TDoherty Posted: 10/24/10
I came across this recipe a few years ago & make a point of making it at least once or twice in the fall. A little time consuming, but worth it. Great comfort food with all the smells, tastes & colors of autumn mixed in!
KatherineSpins Posted: 02/11/11
I modified this to not use partials, so essentially ended up doubling it - full box of whole wheat pasta, a whole butternut squash because what am I going to do with half a squash?? Double the rest of the ingedients, and I also added cooked chicken breast. Recipe needs a longer baking time (covered for part of the time), and is more time consuming than recipe indicates. BUT.. the product is utterly delicious. The spice combination is marvelous.
EmInIowa Posted: 01/29/11
I made this recipe exactly as the instructions said, and was really disappointed at how bland it was. With everything that went into it, I thought it would be much more flavorful. Also, it took a solid HOUR to get it all prepared, cooked, and ready to put into the oven! It was way too time-consuming for a not-very-tasty outcome. I won't make it again.
spaprincessnic Posted: 10/25/11
AMAZING! I don't usually keep milk in the house (it makes my tummy mad) so I subbed yogurt for the cream sauce (prepped basically the same with a bit more reserved water), and I used 1 cup of orecchiette noodles to cut some of the calories and added more squash and parsnip.Oh, and I used basil instead of the parsley and sage (didn't have any). Baked for 30 mins uncovered until golden and done! I can not believe how tasty this dish is! Will be a new go to!
rstarrlemaitre Posted: 11/15/11
I thought that the red pepper dominated to the detriment of the rest of this recipe! Next time I would leave it out, and liberally increase the sage, nutmeg, and allspice. Underneath the red pepper though, this pasta dish is warming, hearty, and great comfort food - like adult mac 'n' cheese. Served with kale and roasted rutabaga.
EllenDeller Posted: 11/18/13
We thought this was spectacular. My only changes were to use a tri-color penne, cook 2 pieces of certified humanely raised bacon, saute the onion mixture in the drippings (only about 1-2 teaspoons) and crumble the bacon into the mixture. Oh, and I did add about 1/3 of a habanero pepper, but we like hot food. This was even more delicious the next day as lunch leftovers. Served with lightly braised greens (chard & spinach) and a crusty roll.