Butternut Squash and Parsnip Baked Pasta
Randy Mayor; Melanie J. Clarke
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.
How to Make It
Step 1
Preheat oven to 375°.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Pour milk mixture over pasta mixture; sprinkle with 1/4 cup cheese. Bake at 375° for 30 minutes or until lightly browned.
Chef's Notes
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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EllenDeller's Review
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.
Cassie1210's Review
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mottsapplesauce's Review
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rstarrlemaitre's Review
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.
spaprincessnic's Review
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!
hmsktm's Review
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.
KatherineSpins's Review
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.
Pipsqueak's Review
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.
EmInIowa's Review
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.
FoodieMarissa's Review