Pumpkin, Butternut Squash, and Goat Cheese Pasta Bake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 429.9
- Total Fat: 16.3 g
- Cholesterol: 22.4 mg
- Sodium: 153.5 mg
- Total Carbs: 62.1 g
- Dietary Fiber: 5.5 g
- Protein: 15.6 g
View full nutritional breakdown of Pumpkin, Butternut Squash, and Goat Cheese Pasta Bake calories by ingredient
Introduction
Savory, creamy, and perfect for a fall evening. Savory, creamy, and perfect for a fall evening.Number of Servings: 8
Ingredients
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1 cup ground walnuts
1/4 cup packed brown sugar
1/2 tsp allspice
1 pound penne
8 ounces semisoft goat cheese
12 ounces frozen butternut squash, thawed
1 pound canned pumpkin
Pepper, allspice, cinnamon, and nutmeg to taste
Directions
-Bring water to a boil and pour in pasta, cook according to package instructions
-Grate walnuts in a food processor, add brown sugar and all spice and pulse to combine, then remove and hold in a separate bowl for topping
-Put defrosted squash, pumpkin and softened goat cheese in food processor with the remaining spices (or a mixer) and pulse until well mixed
-Combine the squash/cheese mixture with the cooked pasta and spread in a 9x13 greased pan. spread with the walnut mixture and bake at 350 until browned and bubbling, about 20 minutes.
-Grate walnuts in a food processor, add brown sugar and all spice and pulse to combine, then remove and hold in a separate bowl for topping
-Put defrosted squash, pumpkin and softened goat cheese in food processor with the remaining spices (or a mixer) and pulse until well mixed
-Combine the squash/cheese mixture with the cooked pasta and spread in a 9x13 greased pan. spread with the walnut mixture and bake at 350 until browned and bubbling, about 20 minutes.
Member Ratings For This Recipe
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1HKNRN
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KOSHKALADY
Was a big hit as my vegetarian dish to take to my father's. My stepmother said they will be asking for it again at the next family get together. My vegetarian cousin was greatful for a wonderful new dish she could eat and took some home with her. I added an 1/8 cup of honey to squash mixture. - 11/26/09
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SRIVERS1
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CHERYLHURT
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LIVINGPRESENT
