Thanksgiving

Pumpkin, Butternut Squash, and Goat Cheese Pasta Bake is for Dinner.

Pumpkin, Butternut Squash, and Goat Cheese Pasta Bake takes 20 minutes to prepare.

Pumpkin, Butternut Squash, and Goat Cheese Pasta Bake takes 30 minutes to cook.

Pumpkin, Butternut Squash, and Goat Cheese Pasta Bake makes 8 servings.

The ingredients for Pumpkin, Butternut Squash, and Goat Cheese Pasta Bake are:

1 cup ground walnuts
1/4 cup packed brown sugar
1/2 tsp allspice

1 pound penne

8 ounces semisoft goat cheese
12 ounces frozen butternut squash, thawed
1 pound canned pumpkin
Pepper, allspice, cinnamon, and nutmeg to taste

Here is how you make Pumpkin, Butternut Squash, and Goat Cheese Pasta Bake:

-Bring water to a boil and pour in pasta, cook according to package instructions-Grate walnuts in a food processor, add brown sugar and all spice and pulse to combine, then remove and hold in a separate bowl for topping-Put defrosted squash, pumpkin and softened goat cheese in food processor with the remaining spices (or a mixer) and pulse until well mixed-Combine the squash/cheese mixture with the cooked pasta and spread in a 9x13 greased pan. spread with the walnut mixture and bake at 350 until browned and bubbling, about 20 minutes.

The nutritional information for Pumpkin, Butternut Squash, and Goat Cheese Pasta Bake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 429.9

• Total Fat: 16.3 g
• Cholesterol: 22.4 mg
• Sodium: 153.5 mg
• Total Carbs: 62.1 g
• Dietary Fiber: 5.5 g
• Protein: 15.6 g

Pumpkin, Butternut Squash, and Goat Cheese Pasta Bake is Italian cuisine.

The dietary needs meet for Pumpkin, Butternut Squash, and Goat Cheese Pasta Bake is Vegetarian