Butternut Squash Pasta Bake

Ready in: 50 minutes
Prep Time: 25 minutes
Cook Time: 25 minutes
Servings: 6
Vegetarian

Ingredients

  • 1/4 cup butter or margarine, cut into pieces
    Milk, Eggs, Other Dairy
  • 2 packages (12 oz each) frozen butternut squash
    Produce
  • 1 cup chicken broth (from 32-oz carton)
    Canned and Jarred
  • 2 tablespoons chopped fresh sage leaves
    Produce;Spices and Seasonings
  • 2 cups shredded Italian cheese blend (8 oz)
    Cheese
  • 1 cup milk
    Milk, Eggs, Other Dairy
  • 3 cups uncooked penne pasta (9 oz)
    Pasta and Rice
  • 1/4 teaspoon freshly ground pepper
    Spices and Seasonings
  • 1/4 cup pine nuts, toasted
    Produce;Baking
  • Additional chopped fresh sage, if desired
    Produce;Spices and Seasonings
  • 1/2 teaspoon salt
    Spices and Seasonings

Steps

  • Heat oven to 350F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In Dutch oven, cook pasta as directed on package, using minimum cook time; drain and return to Dutch oven.
  • Meanwhile, cook squash in microwave as directed on package. In 3-quart saucepan, mix cooked squash, milk, broth, 1 cup of the cheese and the butter. Cook over medium heat 4 to 5 minutes, stirring occasionally, until butter and cheese are melted.
  • Remove from heat; stir in pine nuts, 2 tablespoons sage, the salt and pepper.
  • Stir squash mixture into pasta. Spoon into baking dish; sprinkle with remaining 1 cup cheese.
  • Place baking dish on cookie sheet.
  • Bake uncovered 20 to 25 minutes or until lightly browned and cheese is melted.
  • Garnish with additional sage.

Nutrition

  • Calories: 465.74  cal  (23.29%)
  • Fat: 23.23  g  (35.74%)
  • Saturated Fat: 7.62  g  (47.6%)
  • Carbohydrates: 49.59  g  (16.53%)
  • Sugar: 5.89  g  (6.55%)
  • Cholesterol: 31.96  mg  (10.65%)
  • Sodium: 501.3  mg  (21.8%)
  • Protein: 18.52  g  (37.05%)
  • Copper: 6.49  mg  (324.33%)
  • Vitamin A: 12359.34  IU  (247.19%)
  • Manganese: 1.35  mg  (67.4%)
  • Selenium: 29.09  µg  (41.55%)
  • Vitamin C: 26.6  mg  (32.24%)
  • Magnesium: 83.48  mg  (20.87%)
  • Calcium: 204.3  mg  (20.43%)
  • Phosphorus: 192.54  mg  (19.25%)
  • Potassium: 624.7  mg  (17.85%)
  • Vitamin E: 2.45  mg  (16.36%)
  • Fiber: 4.0  g  (16.02%)
  • Vitamin B1: 0.2  mg  (13.19%)
  • Vitamin B6: 0.26  mg  (12.87%)
  • Vitamin B3: 2.57  mg  (12.85%)
  • Iron: 1.99  mg  (11.05%)
  • Folate: 42.52  µg  (10.63%)
  • Zinc: 1.36  mg  (9.06%)
  • Vitamin B2: 0.14  mg  (8.21%)
  • Vitamin B5: 0.82  mg  (8.21%)
  • Vitamin K: 5.24  µg  (4.99%)
  • Vitamin D: 0.67  µg  (4.47%)
  • Vitamin B12: 0.21  µg  (3.58%)

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