Spinach, Butternut Squash, and Pasta Bake

Name: Spinach, Butternut Squash, and Pasta Bake
Prep time: 35 min
Yield: 9 cups
Ingredients: 1 pound butternut squash , peeled, seeded, and cut into 1/2-inch cubes; 2 tablespoons olive oil; 6 ounces dried cellentani pasta or other short pasta shape, such as cavatappi or gemelli; 3 tablespoons butter; ¾ cup finely chopped onion (1 large); 2 cloves garlic, minced; 3 tablespoons all-purpose flour; 2 ½ cups milk; 2 cups shredded Fontina cheese (8 ounces); ½ cup grated Parmigiano-Reggiano cheese (2 ounce); 2 ounces fresh baby spinach, coarsely chopped; 2 tablespoons finely snipped fresh sage; ½ teaspoon salt; ¼ teaspoon ground black pepper; ¼ cup pine nuts

Rating: 3.49 stars

41 Ratings
6 Reviews

This healthy, yet comforting casserole features greens and squash alongside the pasta and cheese. Try baby kale or Swiss chard in place of spinach to vary the recipe slightly.

Source: Better Homes and Gardens

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Recipe Summary

prep:

35 mins

roast:

25 mins at 425°

bake:

30 mins to 35 mins at 350°

Servings:

Yield:

9 cups

Nutrition Info

Directions

Step 1

Preheat the oven to 425°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°F.

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Step 2

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.
Step 3

Bake for 20 minutes. Remove foil and top with pine nuts. Bake, uncovered, for 10 to 15 minutes more or until heated through.

Tips

Prepare as directed through Step 2. Cover and chill up to 24 hours. Preheat oven to 350°F. Bake, covered, for 50 minutes. Top with pine nuts. Bake, uncovered, for 15 to 20 minutes more or until heated through.

Nutrition Facts

Per Serving:

298 calories; 16 g total fat; 7 g saturated fat; 2 g polyunsaturated fat; 5 g monounsaturated fat; 38 mg cholesterol; 393 mg sodium. 502 mg potassium; 29 g carbohydrates; 3 g fiber; 6 g sugar; 13 g protein; 0 g trans fatty acid; 11609 IU vitamin a; 26 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 112 mcg folate; 1 mcg vitamin b12; 295 mg calcium; 2 mg iron;