Spinach, Butternut Squash, and Pasta Bake
3 pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes
tablespoons olive oil
ounces dried cellentani pasta or other short pasta shape, such as cavatappi or gemelli
cup finely chopped onion (1 large)
cloves garlic, minced
cups shredded Fontina cheese (8 ounces)
cup grated Parmigiano-Reggiano cheese (2 ounce)
5 ounce packages fresh baby spinach, coarsely chopped
tablespoons finely snipped fresh sage
teaspoon ground black pepper
cup pine nuts
- Preheat the oven to 425 degrees F. In a shallow roasting pan combine squash and olive oil; toss to coat. Roast about 25 minutes or until tender, stirring once. Remove squash from oven; reduce oven temperature to 350 degrees F.
- Meanwhile, cook pasta according to package directions; drain. Set aside. In a 6-quart Dutch oven melt the butter over medium heat. Add the onion and garlic; cook about 5 minutes or until onion is tender but not browned, stirring occasionally. Stir in the flour; cook and stir for 1 minute more. Add the milk all at once. Cook and stir until thickened and bubbly. Stir in cheeses until melted. Stir in spinach until wilted. Stir in sage, salt, and pepper. Gently stir in cooked pasta and squash until combined. Transfer pasta mixture to a 3-quart baking dish. Cover with foil.
- Bake for 20 minutes. Remove foil and top with pine nuts. Bake, uncovered, for 10 to 15 minutes more or until heated through.
From the Test Kitchen
Prepare as directed through Step 2. Cover and chill up to 24 hours. Preheat oven to 350 degrees F. Bake, covered, for 50 minutes. Top with pine nuts. Bake, uncovered, for 15 to 20 minutes more or until heated through.
Nutrition Facts(Spinach, Butternut Squash, and Pasta Bake)
- Per serving:
- 298 kcal cal.,
- 16 g fat
- (7 g sat. fat,
- 2 g polyunsaturated fat,
- 5 g monounsatured fat),
- 38 mg chol.,
- 393 mg sodium,
- 29 g carb.,
- 3 g fiber,
- 6 g sugar,
- 13 g pro.
- Percent Daily Values are based on a 2,000 calorie diet