Butternut Squash and Parsnip Baked Pasta

This meatless dish combines two autumn vegetables that I love. It's warming, spicy, and very satisfying. It's homey enough to serve on weeknights and festive enough to serve during the holidays.

Yield: 4 servings (serving size: 2 cups)

Ingredients

• 1  tablespoon  olive oil
• 1  cup  finely chopped onion
• 1/4  teaspoon  crushed red pepper
• 2  garlic cloves, minced
• 2  cups  (1/2-inch) cubed peeled butternut squash
• 1  cup  chopped parsnip
• 1  tablespoon  chopped fresh or 1 teaspoon dried rubbed sage
• 1  tablespoon  chopped fresh or 1 teaspoon dried parsley
• 1/4  teaspoon  ground nutmeg
• 1/4  teaspoon  ground allspice
• 1/2  teaspoon  salt, divided
• 1/2  teaspoon  black pepper, divided
• 2  cups  uncooked penne pasta
• 1/2  cup  (2 ounces) grated fresh Parmesan cheese, divided
• Cooking spray
• 1 1/2  tablespoons  butter
• 2  tablespoons  all-purpose flour
• 1  cup  1% low-fat milk

Preparation

Preheat oven to 375°.

Heat oil in a large nonstick skillet over medium-high heat. Add onion, red pepper, and garlic; sauté 3 minutes. Add squash and parsnip; sauté 10 minutes. Stir in sage, parsley, nutmeg, allspice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; remove from heat.

Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1 cup cooking liquid. Combine squash mixture, pasta, and 1/4 cup cheese in an 11 x 7-inch baking dish coated with cooking spray, tossing gently to combine.

Melt butter in a medium saucepan over medium heat. Add flour; cook 3 minutes, stirring constantly with a whisk. Add milk; cook 5 minutes, stirring constantly with a whisk. Gradually add reserved cooking liquid; cook 2 minutes or until thick, stirring constantly with a whisk. Add 1/4 teaspoon salt and 1/4 teaspoon pepper.

Pour milk mixture over pasta mixture; sprinkle with 1/4 cup cheese. Bake at 375° for 30 minutes or until lightly browned.

Nutritional Information

Calories:

437 (28% from fat)

Fat:

13.4g (sat 6.1g,mono 5.1g,poly 1g)

Protein:

16.5g

Carbohydrate:

63.6g

Fiber:

5.3g

Cholesterol:

25mg

Iron:

3.1mg

Sodium:

607mg

Calcium:

297mg