Butternut Squash and Parsnip Baked Pasta

Butternut Squash and Parsnip Baked Pasta
Photo by Randy Mayor

Ingredients

  • ¼ teaspoon crushed red pepper
  • ½ cup (2 ounces) grated fresh Parmesan cheese, divided
  • 1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
  • 1 tablespoon olive oil
  • 1 cup 1% low-fat milk
  • 1 tablespoon chopped fresh or 1 teaspoon dried parsley
  • ½ teaspoon black pepper, divided
  • + 11 more ingredients
    • 2 cups (1/2-inch) cubed peeled butternut squash
    • ¼ teaspoon ground allspice
    • 1 cup chopped parsnip
    • 2 garlic cloves, minced
    • 1 cup finely chopped onion
    • 2 tablespoons all-purpose flour
    • 2 cups uncooked penne pasta
    • ½ teaspoon salt, divided
    • 1 ½ tablespoons butter
    • ¼ teaspoon ground nutmeg
    • Cooking spray

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 a...

View full recipe at My Recipes

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