Healthy Recipe Group
18.2K Followers · 3.8K Items
Pumpkin Hazlenut Pasta
Saved 11/06/07 to Healthy Recipe Group

Butternut Squash and Parsnip baked pasta


I saw this recipe and thought "I wonder if I like parsnips?" and decided to make it anyway! lol! I got it from Cooking Light. It is delish, and in the picture is on the left side of the plate (the soup will be in a different blog--it is called Italian Egg Drop Soup with Meatballs, and be sure not serve these together as I did...I didn't realize 1/4 tsp of crushed red pepper would add as much heat as it did to the dish, and it did not pair well with a soup). So, without further adieu...Butternut Squash and Parsnip Baked Pasta )on left) Italian Egg Drop Soup with Meatballs (on right)Butternut Squash and Parsnip Baked Pasta )on left) Italian Egg Drop Soup with Meatballs (on right)

Butternut Squash and Parsnip Baked Pasta

Ingredients
1 tablespoon olive oil
1 cup finely chopped onion
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
2 cups (1/2-inch) cubed peeled butternut squash
1 cup chopped parsnip
1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
1 tablespoon chopped fresh or 1 teaspoon dried parsley
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
2 cups uncooked penne pasta
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
Cooking spray
1 1/2 tablespoons butter
2 tablespoons all-purpose flour
1 cup 1% low-fat milk

Preparation
Preheat oven to 375°.
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.

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.

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.

Pour milk mixture over pasta mixture; sprinkle with 1/4 cup cheese. Bake at 375° for 30 minutes or until lightly browned.

Yield
4 servings (serving size: 2 cups)

Nutritional Information
CALORIES 437(28% from fat); FAT 13.4g (sat 6.1g,mono 5.1g,poly 1g); PROTEIN 16.5g; CHOLESTEROL 25mg; CALCIUM 297mg; SODIUM 607mg; FIBER 5.3g; IRON 3.1mg; CARBOHYDRATE 63.6g

P.S.: I used skim milk, whole wheat pasta, and forgot to reserve the water from the pasta and used 1 C. of reg water and it turned out delish!

curleyjo84 curleyjo84 6 years 45 weeks
looks delish!
cravinsugar cravinsugar 6 years 45 weeks
Also, I served with a Chardonnay...more sapecifically, the $3.99 one sold at Trader Joes lol. it was great!
©2014 POPSUGAR Inc. • POPSUGAR • POPSUGAR Entertainment & Culture