CREAMY BUTTERNUT SQUASH PASTA
Good veggie dish.
Provided by Melissa Ulmer
Categories Vegetarian Pasta Main Dishes
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain and set aside.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add squash and saute until fork-tender, 10 to 15 minutes. Add garlic, sage, and thyme; cook until fragrant, about 1 minute.
- Fold in cream and spinach; bring to a simmer. Add 1/4 cup Parmesan cheese and season with salt and pepper. Add ziti and toss until evenly coated. Cook until sauce has thickened, 1 to 3 minutes. Remove from heat.
- Divide between 8 bowls. Top with walnuts and more Parmesan.
Nutrition Facts : Calories 426.5 calories, Carbohydrate 48.7 g, Cholesterol 63.3 mg, Fat 21.7 g, Fiber 2.9 g, Protein 10.2 g, SaturatedFat 11.3 g, Sodium 63.2 mg, Sugar 2.5 g
BUTTERNUT SQUASH PASTA CASSEROLE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Cook the pasta in boiling water to not quite al dente according to the package directions. Drain and transfer to a casserole dish.
- Add the olive oil to a large pot over medium-high heat. When the oil is hot, add the onion and cook for a minute or so to slightly soften. Add the butternut squash and season with salt and pepper. Pour in the stock, bring to a boil, reduce to a simmer and cook until the squash has softened, about 5 minutes. Puree in the pot with an immersion blender.
- Stir the squash mixture into the casserole dish with the pasta, then mix in the peas, red pepper and goat cheese. Cover the pasta mixture with the grated cauliflower, then season with salt and pepper. Top with the mozzarella, Parmesan and half the parsley.
- Bake until the casserole is browned and bubbling, 40 to 45 minutes. Sprinkle with the remaining parsley.
PANCETTA AND BUTTERNUT SQUASH PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Cook the pasta in a large pot of salted water according to the package instructions until al dente. Reserve 3 cups pasta water, then drain and set the pasta aside.
- Meanwhile, heat the butter and olive oil in a large skillet over a medium-high heat. When the butter has melted and the oil is hot, add the pancetta, butternut squash and onion. Cook until the pancetta is golden and crisp and the squash has softened, about 8 minutes. Stir in the sun-dried tomatoes, thyme and garlic, then cook for an additional minute. Add the kale and approximately half of the Parmesan, followed by the white wine. Stir, scraping the bottom of the skillet to release any bits.
- Add the pasta and the reserved pasta water. Toss and allow the kale to wilt and the sauce to thicken, an additional minute or two.
- Squeeze over the lemon juice and adjust the seasoning with salt and pepper. Garnish with the toasted pine nuts, the remaining Parmesan and torn basil. Serve straight from the skillet.
BUTTERNUT SQUASH STUFFED PASTA BAKE RECIPE BY TASTY
Here's what you need: olive oil, butternut squash, salt, garlic, ground turkey, italian seasoning, red pepper flakes, black pepper, spinach, salt, ricotta cheese, egg, parmesan cheese, salt, pepper, butter, flour, milk, salt, pepper
Provided by Hitomi Aihara
Categories Dinner
Yield 6 servings
Number Of Ingredients 20
Steps:
- Heat olive oil in a large pan.
- Add the butternut squash and salt, and sauté for a few minutes.
- Then add garlic, turkey, Italian seasoning, pepper flakes, and black pepper, and stir until meat is fully cooked.
- Add in spinach and salt until the spinach is wilted.
- In a large bowl, add ricotta, egg, cheese, and a pinch of salt and pepper. Mix well.
- Add the cooked squash mixture into the bowl. Mix until evenly blended.
- Cook a box of jumbo shell pasta al dente. Set aside in a bowl covered in olive oil to prevent sticking.
- Heat butter in a medium pan. Once melted, add in flour.
- Cook the flour until it turns light brown.
- Add milk to the pan and stir continuously until the sauce thickens.
- Add a pinch of salt and pepper.
- In a casserole dish, sheet the sauce on the bottom.
- Stuff each jumbo shell pasta with the stuffing and place on top of the sauce.
- Bake at 400°F (200°C) covered for 30 minutes.
- Sprinkle parmesan cheese and bake again for 5 minutes until the cheese melts.
- Garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 380 calories, Carbohydrate 15 grams, Fat 23 grams, Fiber 1 gram, Protein 26 grams, Sugar 3 grams
BUTTERNUT SQUASH PASTA BAKE
Looking for a cheesy dinner using Progresso® broth? Then check out this butternut squash and pasta dish that's baked to perfection.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. 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.
- 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. Remove from heat; stir in pine nuts, 2 tablespoons sage, the salt and pepper.
- Stir squash mixture into pasta. Spoon into baking dish; sprinkle with remaining 1 cup cheese. Place baking dish on cookie sheet.
- Bake uncovered 20 to 25 minutes or until lightly browned and cheese is melted. Garnish with additional sage.
Nutrition Facts : ServingSize 1 Serving
BAKED PASTA WITH BUTTERNUT SQUASH AND RICOTTA
This pasta casserole is a hearty yet elegant combination of whole wheat penne, rich butternut squash, toasted walnuts, ricotta and Parmesan cheese. From weightwatchers.com - 5 Points
Provided by KelBel
Categories One Dish Meal
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375ºF. Coat a baking sheet with cooking spray. Coat a 2 1/2- to 3-quart baking dish with cooking spray.
- Place squash on prepared baking sheet; roast until tender, about 20 to 30 minutes. Place in a large bowl and mash.
- Meanwhile, bring a large pot of salted water to a boil. After squash has been roasting for about 10 minutes, 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, whisking 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 teaspoons 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 browned in a few spots, about 15 to 20 minutes; remove from oven and sprinkle with remaining 1/2 teaspoon of thyme.
Nutrition Facts : Calories 268.1, Fat 5.6, SaturatedFat 1.9, Cholesterol 9.2, Sodium 293.8, Carbohydrate 45.8, Fiber 5.3, Sugar 1.8, Protein 12.7
CREAMY BUTTERNUT SQUASH CASSEROLE
Substitute Grana Padano cheese for Parmesan if desired. You can cube butternut squash a food processor with the pommes frites (french fry) cutter and then just pulse it one or two times with a regular blade.
Provided by Laka kuharica - Easy Cook
Categories Side Dish Casseroles Squash Casserole Recipes
Time 1h10m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch casserole dish.
- Heat olive oil in a skillet over medium heat; cook and stir onions in the hot oil until softened, about 10 minutes. Stir in squash and garlic; season with salt. Cook squash mixture, stirring occasionally, until squash is slightly tender, about 10 minutes. Add water if mixture gets too dry. Transfer squash mixture to the prepared casserole dish.
- Lightly whisk eggs in a bowl; stir in sour cream, Parmesan cheese, basil, and black pepper. Pour egg mixture over squash mixture; top with mozzarella cheese.
- Bake in the preheated oven until squash is tender and mozzarella cheese is bubbling, about 30 minutes.
Nutrition Facts : Calories 512.4 calories, Carbohydrate 41.8 g, Cholesterol 194 mg, Fat 30.1 g, Fiber 6.5 g, Protein 24.2 g, SaturatedFat 14.1 g, Sodium 713.8 mg, Sugar 8.6 g
BUTTERNUT AND CHARD PASTA BAKE
This recipe is made for butternut squash lovers, with pureed squash in the sauce and squash pieces in the casserole alongside an ideal companion, Swiss chard. This is a very veggie hybrid of ever-popular holiday sides. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Cook pasta according to package directions for al dente; drain. Meanwhile, place the ricotta, eggs, 1-1/2 cups squash, thyme, 1/4 teaspoon salt and nutmeg in a food processor; process until smooth. Pour into a large bowl. Stir in pasta, shallots, Swiss chard and remaining squash. Transfer to a greased 13x9-in. baking dish., In a large skillet, heat oil over medium-high heat. Add bread crumbs; cook and stir until golden brown, 2-3 minutes. Stir in parsley, garlic powder and remaining 1/4 teaspoon salt. Sprinkle over pasta mixture., Bake, uncovered, until set and topping is golden brown, 30-35 minutes.
Nutrition Facts : Calories 223 calories, Fat 6g fat (1g saturated fat), Cholesterol 83mg cholesterol, Sodium 209mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.
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