Butternut Squash Pasta Bake | Hungry For: Après-ski
Baked Pasta with Butternut Squash
Jun 6, 2007
Accented with sage and pancetta, this gorgeous baked pasta dish is loaded with delicious, nutritious vegetables. To save some prep time for this recipe, look for cut-up butternut squash in your produce department.
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Prep Time: 0 hours 45
Cook Time: 0 hours 30
Ground black pepper
2 tsp. olive oil
container Brussels sprouts
medium sage leaves
can chicken broth (1 3/4 cups)
package cavatappi or corkscrew pasta
1 1/2 c. reduced-fat (2%) milk
freshly grated Parmesan cheese (about 3 ounces)
1/4 c. plain dried bread crumbs
Fried sage leaves for garnish*
- Preheat oven to 375 degrees F. In nonstick 12-inch skillet, cook pancetta over medium heat about 10 minutes or until browned, stirring occasionally. With slotted spoon, transfer pancetta to medium bowl. In same skillet, cook shallots with 1/4 teaspoon pepper about 5 minutes or until golden, stirring frequently. Transfer shallots to bowl with pancetta.
- In same skillet, heat oil over medium heat until hot; add squash and cook, covered, 10 minutes, stirring often. Add Brussels sprouts, sage, and broth; cook, covered, 10 to 12 minutes or until vegetables are tender and most of liquid is absorbed.
- Meanwhile, heat large covered saucepot of water to boiling over high heat. Add pasta and cook 2 minutes less than label directs. Drain and return to saucepot.
- Stir milk into skillet with squash and heat through. Add squash mixture, pancetta mixture, and 3/4 cup Parmesan to pasta in saucepot; toss until well mixed. Spoon pasta into 3-quart ceramic baking dish and sprinkle with bread crumbs and remaining Parmesan. Bake 30 minutes or until center is hot and top is golden. Garnish with sage leaves.
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Date: 07.01.2019, 11:46 / Views: 73133