Butternut Squash Pasta Bake

Name: Butternut Squash Pasta Bake
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters butter or margarine, cut into pieces; 680 grams packages each) frozen butternut squash; 237 milliliters chicken broth (from 32-oz carton); 2 Tbsps chopped fresh sage leaves; 227 grams cups shredded Italian cheese blend; 237 milliliters milk; 255 grams cups uncooked penne pasta; 0 teaspoons freshly ground pepper; 59 milliliters pine nuts, toasted; 6 servings Additional chopped fresh sage, if desired; 1 teaspoons salt

Butternut Squash Pasta Bake is a vegetarian main course. One portion of this dish contains about 19g of protein, 23g of fat, and a total of 465 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up penne pasta, butternut squash, pepper, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.

Instructions

Heat oven to 350F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In Dutch oven, cook pasta as directed on package, using minimum cook time; drain and return to Dutch oven.

Ingredients you will need

Cooking Spray

Pasta

Equipment you will use

Glass Baking Pan

Dutch Oven

Oven

Meanwhile, cook squash in microwave as directed on package. In 3-quart saucepan, mix cooked squash, milk, broth, 1 cup of the cheese and the butter. Cook over medium heat 4 to 5 minutes, stirring occasionally, until butter and cheese are melted.

Ingredients you will need

Butter