Baked Pasta and Butternut Squash

Baked Pasta and Butternut Squash

Ingredients

1 (14 oz.) can reduced-sodium vegetable broth
1 1/2 cups low fat (1%) milk
1/2 tsp freshly grated nutmeg
4 Tbsp. freshly grated Parmesan cheese, divided
1/2 cup whole-wheat bread crumbs
1 package (16 oz.) whole-grain rigatoni pasta
2 Tbsp. extra virgin olive oil, divided
5 shallots, sliced (about 1 cup)
2 cloves garlic minced
Salt and freshly ground pepper, to taste
1 butternut squash (about 2 lbs.), peeled,
seeded, and cut into 3/4-inch chunks
5 medium sage leaves, chopped (about 1 1/2-2 Tbsp.)

How we make it

Preheat oven to 375 degrees. Cook pasta per package
directions, but cut cooking time by 2 minutes since pasta
will keep cooking in the oven. Drain and set aside.

In a medium skillet, heat 1 tablespoon olive oil. Add shallots
and cook until golden, about 5 minutes, stirring occasionally
and being careful not to burn. Add garlic and cook 1 minute.
Season with salt and pepper.

Add squash and cook, covered, stirring often, about 10 minutes.
Add sage and broth. Cook uncovered 15 minutes or until vege-
tables are tender and most of the liquid is absorbed. Add milk
and heat through, add grated nutmeg, salt and pepper.

Meanwhile, spoon pasta into 9x13 ceramic baking dish. Add 2
tablespoons Parmesan cheese to pasta and toss until well mixed.
Add squash mixture and mix well. Sprinkle with bread crumbs and
remaining Parmesan.

Bake 30 minutes or until center is hot and top is golden. If desired,
drizzle an additional 1 tablespoon of high quality extra virgin olive oil
over pasta before serving.

Makes 8 servings.

Per serving: 360 calories, 7 g total fat (1.5 g saturated fat),
63 g carbohydrate, 13 g protein, 7 g dietary fiber, 300 mg sodium.