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. MORE+ LESS-

By Betty Crocker Kitchens

Updated December 21, 2011

Make with

Progresso Broth

Ingredients

cups uncooked penne pasta (9 oz)

packages (12 oz each) frozen butternut squash

cup milk

cup Progresso™ chicken broth (from 32-oz carton)

cups shredded Italian cheese blend (8 oz)

1/4

cup butter or margarine, cut into pieces

1/4

cup pine nuts, toasted

tablespoons chopped fresh sage leaves

1/2

teaspoon salt

1/4

teaspoon freshly ground pepper

Additional chopped fresh sage, if desired

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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.