Ingredients
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butternut squash pasta bake Penne Pasta
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packages (12 oz each) frozen Butternut Squash
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1 cup Milk
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1 cup Chicken broth
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2 cups shredded Italian Cheese
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¼ cup Butter
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¼ cup Pine Nuts
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2 tablespoons chopped fresh Sage
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½ teaspoon Salt
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¼ teaspoon Black Pepper
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Additional chopped fresh Sage
Directions
Steps
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1
Done
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Heat oven to 350°F. Spray 11 x 7-inch (2-quart) glass baking dish with cooking spray. In Dutch oven or saucepan, cook pasta as directed on package, using minimum cook time; drain and return to Dutch oven. |
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2
Done
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Meanwhile, cook squash in microwave as directed on package. In 3-quart saucepan, mix squash, milk, broth, 1 cup of the cheese blend and the butter. Cook over medium heat 4 to 5 minutes, stirring occasionally, until butter and cheese are melted. Remove from heat; stir in pine nuts, 2 tablespoons sage, the salt and pepper. |
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3
Done
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Stir squash mixture into pasta. Spoon into baking dish; sprinkle with remaining 1 cup cheese blend. Place baking dish on cookie sheet. |
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4
Done
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Bake uncovered 20 to 25 minutes or until lightly browned and cheese is melted. Garnish with additional sage. |
