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Butternut Squash Pasta Bake

Butternut Squash Pasta Bake

6 Ratings
6 Ratings
Recipe Image
image of Butternut Squash Pasta Bake on a dish
Makes: 2 Servings
Total Cost: $$$$
Cook Time: 1 hour 10 minutes
Preparation Time: 20 minutes

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.

Ingredients

  • 2 1/2 cups butternut squash
  • 4 ounces dried whole wheat shell pasta
  • 3 tablespoons shallot, diced
  • 1 tablespoon sage, minced
  • 1 garlic clove
  • 1/8 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup low-sodium vegetable broth
  • 3/4 cup low-fat ricotta
  • 2 ounces low-fat mozzarella, grated

Directions

  1. Wash hands with soap and water.
  2. 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.
  3. 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.
  4. From the butternut squash, measure out 2 cups 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.
  5. 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.
  6. Bake pasta for 25 minutes at 375 °F. Cheese should be browned. Remove and serve warm.

Notes

  • This dish works well with any type of squash purée, pumpkin, or sweet potatoes.
  • Any small shape of pasta would work – use what you have on hand!

Learn more about:

Source:

Created by the Grain Foods Foundation, a member of the MyPlate National Strategic Partnership Program

Nutrition Information

Nutrients Amount
Total Calories 505
Total Fat 14 g
Saturated Fat 8 g
Cholesterol 44 mg
Sodium 483 mg
Carbohydrates 72 g
Dietary Fiber 9 g
Total Sugars 7 g
Added Sugars included 0 g
Protein 29 g
Vitamin D N/A
Calcium 592 mg
Iron 4 mg
Potassium N/A

N/A will display when nutrient data is unavailable

Please note: nutrient values are subject to change as data is updated

Nutrients Amount
Total Calories 505
Total Fat 14 g
Saturated Fat 8 g
Cholesterol 44 mg
Carbohydrates 72 g
Dietary Fiber 9 g
Total Sugars 7 g
Added Sugars included 0 g
Protein 29 g
Minerals
Calcium 592 mg
Sodium 483 mg
Iron 4 mg
Phosphorus 115 mg
Vitamins
Vitamin C 39 mg

Nutrients will display if the data is available

Please note: nutrient values are subject to change as data is updated

MyPlate Food Groups

Vegetables 1 3/4 cups
Grains 2 ounces
Dairy 1 1/2 cups
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