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.
contains glutencontains meat
Ingredients
US
Metric
- 590 ml butternut squash
- 115 g dried whole wheat shell pasta
- 44 ml shallot (diced)
- 15 ml sage (minced)
- 1 garlic clove
- 1 ml salt
- 1 ml black pepper
- 120 ml low-sodium vegetable broth
- 180 ml low-fat ricotta
- 55 g low-fat mozzarella (grated)
Steps
- Wash hands with soap and water.
- 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.
- 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.
- From the butternut squash, measure out 470 ml 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.
- 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.
- Bake pasta for 25 minutes at 375 °F. Cheese should be browned. Remove and serve warm.
Nutrition (per serving)
| Calories | 505 |
|---|---|
| Protein | 29.0 g |
| Fat | 14.0 g |
| Carbs | 72.0 g |
| Fiber | 9.0 g |
| Sodium | 483 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)