Baked Pasta with Butternut Squash and Ricotta

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
2 spray cooking spray20oz butternut squash, fresh, peeled and cubed12 oz uncooked pasta1 1/4 C fat free milk2 TBL brown rice flour1/2 tsp salt1/4 tsp pepper1 TBL thyme, fresh & chopped (and divided)1/2 C part skim ricotta cheese1/3 C grated parmesan cheese1/4 C chopped walnuts, toated
Directions
8- 1 cup servings

Preheat oven to 375. Coat a baking sheet with cooking spray. Coat a 2 1/2-3 quart baking dish with cooking spray.

Place squash on prepared baking sheet; roast until tender, about 20-30 minutes. Place in 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 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 15-20 minutes. Remove from oven and sprinkle with remaining 1/2 tsp of thyme.

Number of Servings: 8

Recipe submitted by SparkPeople user ROCKYMTNMILF.

Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 404.7
  • Total Fat: 7.8 g
  • Cholesterol: 11.5 mg
  • Sodium: 281.2 mg
  • Total Carbs: 72.4 g
  • Dietary Fiber: 5.3 g
  • Protein: 11.2 g

Member Reviews
  • LADYFOLDER
    I have a similar recipe, using acorn squash, pasta, mozzarella cheese, & garlic. Yummy!! - 7/29/09