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Butternut Squash Pasta Bake

Looking for a cheesy dinner using Progresso® broth? Then check out this butternut squash and pasta dish that’s baked to perfection.

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  • Prep Time 25 min
  • Total Time 50 min
  • Servings 6

3
cups uncooked penne pasta (9 oz)
2
packages (12 oz each) frozen butternut squash
1
cup milk
1
cup Progresso™ chicken broth (from 32-oz carton)
2
cups shredded Italian cheese blend (8 oz)
1/4
cup butter or margarine, cut into pieces
1/4
cup pine nuts, toasted
2
tablespoons chopped fresh sage leaves
1/2
teaspoon salt
1/4
teaspoon freshly ground pepper
Additional chopped fresh sage, if desired

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In Dutch oven, cook pasta as directed on package, using minimum cook time; drain and return to Dutch oven.
  • 2 Meanwhile, cook squash in microwave as directed on package. In 3-quart saucepan, mix cooked squash, milk, broth, 1 cup of the cheese 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.
  • 3 Stir squash mixture into pasta. Spoon into baking dish; sprinkle with remaining 1 cup cheese. Place baking dish on cookie sheet.
  • 4 Bake uncovered 20 to 25 minutes or until lightly browned and cheese is melted. Garnish with additional sage.
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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
Free
Carbohydrate Choices:
 
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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