butternut squash baked penne
I already have a butternut squash lasagna recipe on here, and one day, one of my favorite bloggers posted a dish like this, saying it was a play on her butternut squash lasagna recipe... why didn't I think of that? This is a quicker, easier version of my butternut squash lasagna recipe. So much easier than making a whole big lasagna and just as good. If not better, just because it's quicker! This freezes very well. Pumpkin can be substituted for the butternut squash.
Blue Ribbon Recipe
Sneak veggies into dinner with this butternut squash baked penne. It's a rich and cheesy pasta dinner. The sauce is thick, creamy, and full of flavor from the Fontina and Parmesan cheeses. Mashed butternut squash adds a bit of flavor, but it's not overpowering. No one would even know it was there. We opted to add the bacon, but if you leave it off, it's a delicious vegetarian dinner. We enjoyed this vegetable mac and cheese. It will be a great addition to your fall meals.
Ingredients
- 1/2 pound penne pasta, regular or whole wheat
- 4 tablespoons butter
- 1 small onion, minced
- 3 tablespoons all-purpose flour
- 1/2 teaspoon sea salt
- 1/4 teaspoon coarse black pepper
- 2-3 cups milk, warmed
- 1/2 teaspoon rubbed sage
- 1/4 teaspoon ground nutmeg
- 1/2 cup cottage cheese or ricotta
- 2 - 3 cups cooked and mashed butternut squash
- 2 cups finely shredded Fontina cheese, divided
- 3/4 cup finely shredded Parmesan, divided
- - crumbled cooked bacon, if desired
How To Make butternut squash baked penne
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Step 1Prepare the pasta according to package directions. Drain and set aside. -
Step 2Preheat the oven to 350 degrees F. While the pasta is cooking, heat a large saucepan over medium heat and add butter. When melted, add onions. Whisk occasionally until the butter browns and small brown bits appear in the pan.
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Step 3Immediately whisk in flour, salt, pepper, and cook 1-2 minutes.
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Step 4Whisk in warmed milk. When the flour mixture has been incorporated into the milk, continue to cook and stir until it starts to boil.
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Step 5Cook until thickened. Add the rubbed sage and nutmeg.
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Step 6Blend in cottage cheese (or ricotta) and mashed squash.
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Step 7Add 1 cup of Fontina cheese and 1/2 cup of Parmesan cheese. Stir until melted. At this point, taste to see if more seasoning is needed. I tend to add more salt.
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Step 8Stir in the cooked pasta.
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Step 9Spray a large casserole dish or 9x13 pan. Add pasta mixture. Top with the remaining 1 cup of Fontina cheese and 1/4 cup of Parmesan cheese.
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Step 10Sprinkle chopped bacon, if desired.
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Step 11Bake at 350 degrees for 20 - 25 minutes or until the cheese is golden and bubbly.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
