Butternut Squash Casserole
- Number of Servings: 8
Ingredients
1 medium butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 3 cups)3/4 pound whole wheat penne pasta4 slices thick cut bacon½ red onion, thinly sliced crosswise2 cups chicken stock¼ cup sour cream10 fresh sage leaves, sliced in to ribbons2 cloves garlic1 cup shredded pecorino romano cheese¼ cup grated parmesan cheeseSalt, to tastePepper, to taste
Preheat oven to 375 degrees.
Bring a large pot of generously salted water to a boil. Add pasta and cook until almost al dente, about 7 minutes. Drain pasta. Set aside.
Slice the bacon in to ½ inch pieces and cook in a large sauté pan over medium heat for 5 minutes. Once the bacon starts to brown, add the red onion and cook together until the bacon is crisp and onions are caramelized, about 5-7 minutes. Remove bacon and onions on to a paper towel to strain, leaving 1 teaspoon of the drippings in the pan.
Increase heat to medium-high. Add squash, salt, pepper, garlic and cook for 3 minutes. Add chicken stock (enough to almost cover the squash), cover and cook for 10 minutes. When the squash is soft, mash with a fork until smooth. Remove from heat. Add sour cream and romano, stirring until cheese melts. Add pasta, sage and half of the bacon, tossing well to combine. Spoon into an 11 x 7-inch baking dish (or large gratiné pan) lightly coated with cooking spray. Sprinkle evenly remaining bacon, romano and parmesan cheese. Cover with foil and bake at 375° for 10 minutes. Uncover and baked for 10 minutes until brown on top.
Serving Size: Makes 8 large servings
Number of Servings: 8
Recipe submitted by SparkPeople user KIMBRIGHT.
Bring a large pot of generously salted water to a boil. Add pasta and cook until almost al dente, about 7 minutes. Drain pasta. Set aside.
Slice the bacon in to ½ inch pieces and cook in a large sauté pan over medium heat for 5 minutes. Once the bacon starts to brown, add the red onion and cook together until the bacon is crisp and onions are caramelized, about 5-7 minutes. Remove bacon and onions on to a paper towel to strain, leaving 1 teaspoon of the drippings in the pan.
Increase heat to medium-high. Add squash, salt, pepper, garlic and cook for 3 minutes. Add chicken stock (enough to almost cover the squash), cover and cook for 10 minutes. When the squash is soft, mash with a fork until smooth. Remove from heat. Add sour cream and romano, stirring until cheese melts. Add pasta, sage and half of the bacon, tossing well to combine. Spoon into an 11 x 7-inch baking dish (or large gratiné pan) lightly coated with cooking spray. Sprinkle evenly remaining bacon, romano and parmesan cheese. Cover with foil and bake at 375° for 10 minutes. Uncover and baked for 10 minutes until brown on top.
Serving Size: Makes 8 large servings
Number of Servings: 8
Recipe submitted by SparkPeople user KIMBRIGHT.
Nutritional Info Amount Per Serving
- Calories: 413.2
- Total Fat: 16.3 g
- Cholesterol: 44.5 mg
- Sodium: 666.6 mg
- Total Carbs: 51.2 g
- Dietary Fiber: 8.4 g
- Protein: 20.5 g
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