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
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
1 1/2 tablespoons butter
2 tablespoons all-purpose flour
1 cup 1% low-fat milk
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.
4 servings (serving size: 2 cups)
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!