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Baked Pasta with Winter Squash

posted Oct 31, 2019, 2:57 PM by Amanda Schlink, MS, RD, LD
Baked Pasta with Winter Squash

*Vegetarian *Trans Fat Free *Good Source of Vitamin A
Contains: Dairy, Egg, Soy & Wheat

Yield:  ~8 servings


1 pound pasta, measured dry, whole wheat if available

¾ lb. Winter squash, cubed (Acorn, Butternut, Delicata, etc.)

1.5 cups Panko Bread Crumbs

1 cup Parmesan cheese, grated

2 Yellow Onions, chopped

¼ cup Olive or salad oil, separated

2 tsp. Fresh rosemary, chopped

1.25 tsp. of salt

1 tsp. black pepper



1. Cook pasta in a large pot of boiling water until just tender (al dente). Drain pasta and transfer to an oven-safe serving dish. Toss winter squash with 1.5 tbsp. of oil, season with salt and pepper and roast at 400˚F until tender in the center and browned around the edges.

2. Meanwhile, heat 1 tbsp. of oil in a large skillet. Add onions and sauté until translucent and fragrant. Transfer cooked onions, roasted winter squash, the remaining oil and ½ cup of Parmesan Cheese to the food processor and blend until a smooth puree forms.

3. Transfer pasta to the serving dish and top with winter squash puree. Toss gently to coat. Combine remaining Parmesan Cheese with Panko bread crumbs and rosemary. Sprinkle mixture over the pasta/squash mixture. Bake until panko mixture makes a crispy crust. Garnish with additional rosemary.

Nutrition per 1/2 cup serving

230 Calories, 7 g Total Fat, 2 g Saturated Fat, 0 g Trans Fat, 5 mg Cholesterol, 240 mg Sodium, 33g Total Carbohydrate, 2 g Dietary Fiber, 2 g Sugars, 8 g Protein, 0% DV of Vitamin D, 8% DV of Calcium, 6% DV of Iron, 2% DV of Potassium.

*Vegetarian *Trans