Makes:
8, 1 cup servings
Total Time:
1 hr 25 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Pasta Entrees
what you need
- 20 oz. butternut squash, fresh, peeled and cubed*
- 12 oz. uncooked whole-wheat penne pasta
- 1 1/4 cups fat-free skim milk
- 2 Tbsp. white all-purpose flour
- 2 tsp. minced garlic
- 1/2 tsp. table salt
- 1/4 tsp. black pepper
- 1 Tbsp. thyme, fresh, chopped, divided
- 1/2 cup part-skim ricotta cheese
- 1/3 cup grated parmesan cheese, parmigiano-reggiano recommended
- 1/4 cup chopped walnuts, toasted
make it
Preheat oven to 375°F. Coat a baking sheet with cooking spray. Coat a 2 1/2 to 3 quart baking dish with 2 sprays of cooking spray. Place squash on prepared baking sheet; roast until tender, about 20-30 minutes. Place in a large bowl and mash. Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions; drain and return to pot.
In a medium saucepan, whisk together milk, flour, garlic, salt and pepper. Bring to a boil over medium-high heat, whisk frequently; reduce heat to low and simmer, stirring often, until thickened, about 2 minutes. Remove from heat; stir in mashed squash and 2 1/2 tsp. of thyme. Add sauce to pasta; toss to mix and coat.
Transfer pasta mixture to prepared baking dish; dot with spoonfuls of ricotta and then sprinkle with parmesan and walnuts. Bake until top is lightly brown in a few spots, about 15-20 minutes; remove from heat and sprinkle with remaining 1/2 tsp. thyme.
Notes
*Look for a 20 oz. bag of fresh, already peeled and cubed squash from your supermarket. If you can't find any, cut a medium squash in half lengthwise and place cut side down on prepared baking sheet; roast until tender, about 45 minutes. Scoop squash out of skin into a large bowl, mash with a spoon and proceed as above.
