Total Preparation Time: 15 to 30 minutes
Ingredients: Bean & Legume
Rice, Pasta & Bread
Egg & Cheese
Vegetables
Actual Cooking Time: 45 minutes
Number of Servings: 8
Meal Type: Lunch
Entree
Ingredients
2 Sprays cooking spray
20 oz Butternut squash, fresh, peeled and cubed
1/8 tsp Table salt, for cooking pasta
12 oz Uncooked whole-wheat pasta, penne
1 1/4 cup Fat-free skim milk
2 tbsp White all-purpose flour
2 tsp Minced garlic
1/2 tsp Table salt
1/4 tsp Black pepper, freshly ground, or to taste
1 tbsp Thyme, fresh, chopped, divided
1/2 cup Part-skim ricotta cheese
1/3 cup Grated Parmesan cheese, Parmigiano-Reggiano recommended
1/4 cup Chopped walnuts, toasted
Preparation
Preheat oven to 375ºF. Coat a baking sheet with cooking spray. Coat a 2 1/2- to 3-quart baking dish with cooking spray.
Place squash on prepared baking sheet; roast until tender, about 20 to 30 minutes. Place in a 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 in 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 to 20 minutes; remove from oven and sprinkle with remaining 1/2 teaspoon of thyme. Yields about 1 cup per serving.
Cook's Notes
Nutrition Information