PAST - and squash casserole - xpost

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Butternut Squash Pasta

 

Recipe By :BBC Good Food 2000-Dec

Serving Size : 8 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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18 ounces penne pasta

2 pounds butternut squash -- peel, seed, chunk

3 tablespoons olive oil

2 cloves garlic

1 3/4 pounds peeled chopped tomatoes -- canned

1 tablespoon tomato puree

1/2 cup vegetable stock -- to 2/3 cup

1 teaspoon dried oregano

3 ounces reduced fat cheddar cheese -- grated

 

 

Cook pasta in boiling salted water for 10 to 12 minutes, until tender, adding

the squash for the last 5 to 6 minutes of cooking. Heat the oil in a saucepan

and cook the garlic for about a minute. Stir in tomatoes, tomato puree and

stock. Simmer for 10 minutes. Stir in the oregano and season with salt and

pepper to taste.

 

Drain the pasta and squash and toss with the tomato sauce. Spoon into a 9-quart

casserole oblong. Sprinkle over the cheese. Cook under a preheated broiler for 4

to 5 minutes, until golden, (not crusty) and bubbling.

 

Description:

" Penne with butternut squash, broil to brown "

Cuisine:

" VegRecipes "

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Per Serving (excluding unknown items): 365 Calories; 6g Fat (15.4% calories from

fat); 13g Protein; 65g Carbohydrate; 5g Dietary Fiber; 2mg Cholesterol; 325mg

Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 Fat.

 

Serving Ideas : Large green salad

 

NOTES : Can use any type of short pasta tubes such a macaroni or rigatoni. Ideal

for last-minute casual entertaining. Squash store well, so keep on one hand.

 

Nutr. Assoc. : 0 0 0 0 2470 0 0 0 0 0

 

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