CL Butternut Squash and Parsnip Baked Pasta

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CL 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

Cooking spray

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.

 

Yield: 4 servings (serving size: 2 cups)

 

NUTRITION PER SERVING

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

 

Source: Cooking Light, NOVEMBER 2002

Formatted by Chupa Babi in MC: 12.27.06

 

This meatless dish combines two autumn vegetables that I love. It's

warming, spicy, and very satisfying. It's homey enough to serve on

weeknights and festive enough to serve during the holidays.

 

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