Roasted Butternut Whole Wheat Penne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 pound butternut squash, peeled and chopped1/4 teaspoon salt1/4 teaspoon pepper1/4 teaspoon Allspice (nutmeg alt)2 tablespoons unsalted butter1 small shallot, chopped1 tablespoons flour1/4 cup mascarpone cheese2/3 cup milk1/2 pound whole wheat penne1/4 cup freshly grated mozzarella cheese1/4 cup freshly grated parmesan cheesesage leaves (optional)crumbed bacon, if desired (optional)
Toss peeled & chopped butternut squash in dash of olive oil, salt, pepper & allspice and roast in 400 degree oven for 40 minutes (turn after 20 minutes). Mash. Cook pasta per directions and drain. While pasta cooks briefly saute shallot in butter until lightly browned. Add flour and cook 2 minutes. Add milk and marscapone. Finally mix in mashed squash. You can adjust consistency here with bit more milk and also seasoning of mixture. Mix with cooked pasta. Stir in small amount of mozzarella, Parmesan, bacon and sage leaves (if using). Put mixture in lasagna pan (size depends on how thick you want squares). Top with remaining cheese. Bake 350 degrees 30-40 minutes.
Serving Size: 6-8 squares (depends on pan size)
Number of Servings: 6
Recipe submitted by SparkPeople user NCMARTIAN.
Serving Size: 6-8 squares (depends on pan size)
Number of Servings: 6
Recipe submitted by SparkPeople user NCMARTIAN.
Nutritional Info Amount Per Serving
- Calories: 361.0
- Total Fat: 13.0 g
- Cholesterol: 30.0 mg
- Sodium: 75.8 mg
- Total Carbs: 65.2 g
- Dietary Fiber: 11.0 g
- Protein: 13.2 g
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