Butternut Squash Pasta Bake

Butternut Squash Pasta Bake
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 306.6
  • Total Fat: 5.3 g
  • Cholesterol: 5.0 mg
  • Sodium: 196.8 mg
  • Total Carbs: 53.6 g
  • Dietary Fiber: 8.5 g
  • Protein: 13.8 g

View full nutritional breakdown of Butternut Squash Pasta Bake calories by ingredient

Number of Servings: 6


    Butternut Squash, 2 cup, cubes
    Olive Oil, 2 tsp
    Kale, 3 cup, chopped (you could probably substitute spinach here)
    Garlic, 1 clove
    4 cups Whole Wheat Pasta (penne)
    Mozzarella Finely shredded Part Skim cheese, .5 cup
    Almond Breeze Almond Milk, Unsweetened Vanilla, 4 oz (you could use regular skim milk)
    .5 cup chicken or veggie broth
    .25 cup bread crumbs (I used panko style)
    1 tbsp shredded parmesan cheese


Directions (makes 6 1-cup servings)

1. Preheat oven to 400*. Toss butternut squash with 1 tsp of olive oil and a pinch of salt. Cook until squash can easily be pierced by a fork, about 25 minutes. When the squash is done, lower the oven temperature to 350*.
2. Cook pasta according to directions for al dente.
3. Heat other tsp of olive oil in a large non-stick pan. Add kale and cook for about 5 minutes.
4. Add garlic to pan and cook for another 30 seconds. Add chicken broth and cook another 5 minutes, until kale is wilted.
5. Add cooked pasta to a medium size baking dish. Fold in butternut squash, kale mixture, mozzarella cheese and almond milk. Mix together well.
6. Top with bread crumbs and Parmesan cheese.
7. Cover with aluminum foil and cook for 20 minutes. Remove foil and cook another 10 minutes until the top has browned. But not this brown. I made mine in the toaster oven, and it turns out the top was way to close to the top of the oven.

Number of Servings: 6

Recipe submitted by SparkPeople user LIZML417.