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Butternut Squash Pasta Bake

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Butternut Squash Pasta Bake
  • Prep 25 min
  • Total 50 min
  • Servings 6
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Looking for a cheesy dinner using Progresso® broth? Then check out this butternut squash and pasta dish that’s baked to perfection.
By Betty Crocker Kitchens
Updated Dec 21, 2011

Ingredients

  • 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
Make With
Make With
Progresso Broth

Steps

  • 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.

Nutrition

Nutrition Facts

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