Butternut Squash Pasta Bake

Name: Butternut Squash Pasta Bake
Prep time: 25 min
Total time: 50 min
Yield: 6
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

2 Ratings

2 Reviews

Prep 25 min
Total 50 min
Servings 6

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 December 21, 2011

Make With

Progresso Broth

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

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.