Butternut Squash Pasta Bake
Tired of tomatoes? Try topping pasta with creamy low-fat ricotta and sweet roasted butternut squash for a weeknight dinner that’s anything but ordinary.
- Yield
- 2 Servings
- Serving size
- 1 serving
- Rating
- 3.91 of 5 (11 ratings)
Food groups
- Dairy: 1 1/2 cups
- Grains: 2 ounces
- Vegetables: 3/4 cups
Ingredients
- 2 1/2 cups butternut squash
- 4 ounces dried whole wheat shell pasta
- 3 tablespoons shallot, diced
- 1 tablespoon sage, minced
- 1 garlic clove
- 1/8 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup low-sodium vegetable broth
- 3/4 cup low-fat ricotta
- 2 ounces low-fat mozzarella, grated
Directions
- Wash hands with soap and water.
- Preheat oven to 425 °F. Cut butternut squash in half and scoop out the seeds.
- Place the cut sides down in a large baking dish and fill with 1/4 inch water.
- Bake butternut squash until tender (about 45 minutes).
- Remove from oven and let cool slightly.
- While the squash bakes, bring a pot of water to a boil.
- Add pasta and cook until just tender.
- Drain and set aside.
- Reduce oven to 375 °F. From the butternut squash, measure out 2 cups of the squash.
- Place in a food processor along the shallot, sage, garlic, salt, and pepper.
- Pulse until squash is smooth.
- Add in low-sodium vegetable broth and pulse until well-combined.
- In a small baking dish, place a third of the squash purée in the bottom.
- Add half the noodles, followed by the low-fat ricotta.
- Top the ricotta with the next third of the sauce, then the remaining noodles.
- Finish with remaining sauce and low-fat shredded mozzarella.
- Bake pasta for 25 minutes at 375 °F. Cheese should be browned.
- Remove and serve warm.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 514.61 |
| Total Fat | 16.5 g |
| Saturated Fat | 8.43 g |
| Monounsaturated Fat | 4 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.3 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 47.03 mg |
| Carbohydrates | 69.62 g |
| Dietary Fiber | 11.21 g |
| Total Sugars | 7.4 g |
| Added Sugars included | 0 g |
| Protein | 28.53 g |
| Calcium | 530 mg |
| Potassium | 717 mg |
| Sodium | 482.18 mg |
| Copper | 1 mg |
| Iron | 4 mg |
| Magnesium | 135 mg |
| Phosphorus | 558 mg |
| Selenium | 82 mg |
| Zinc | 5 mg |
| Vitamin A | 552 mcg |
| Vitamin B6 | 0.5 mg |
| Vitamin B12 | 0.7 mcg |
| Vitamin C | 17 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 46 mcg |
| Folate | 92 mcg |
| Thiamin | 0.3 mg |
| Riboflavin | 0.6 mg |
| Niacin | 6 mg |
| Choline | 46 mg |
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Source
Recipe by: Created by the Grain Foods Foundation, a member of the MyPlate National Strategic Partnership Program
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/butternut-squash-pasta-bake. Federal works are public domain in the United States.