Vegetarian

Cheesy Butternut Squash Cavatappi Bake takes several minutes to prepare.

Cheesy Butternut Squash Cavatappi Bake takes several minutes to cook.

Cheesy Butternut Squash Cavatappi Bake makes 6 servings.

The ingredients for Cheesy Butternut Squash Cavatappi Bake are:

3 cup, cubes Butternut Squash
8 oz Whole Wheat Penne (dry)
1 tbsp Butter, salted
227 grams Mushrooms, fresh
3 medium (4-1/8" long) Scallions, raw
0.125 cup Organic All-Purpose White Flour
1 cup Milk, nonfat (skim milk)
6 oz Fontina Cheese

Here is how you make Cheesy Butternut Squash Cavatappi Bake:

Preheat oven to 375 degrees F. Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray; set aside.In a medium microwave-safe bowl combine squash and 2 Tbsp. water; cover with vented plastic wrap. Microwave on high for 4 minutes; stir. Microwave, covered, about 4 minutes more or until squash is tender. Carefully remove plastic wrap. Mash squash; set aside.Meanwhile, cook pasta according to package directions; drain. In a medium saucepan heat butter over medium heat. Add mushrooms and green onions. Cook until tender, about 5 minutes. Sprinkle flour over mushroom mixture. Cook and stir for 1 minute. Add milk, salt, and pepper. Cook and stir over medium heat until thickened and bubbly. Remove from heat; stir in squash. Add pasta. Gently fold to combine.Transfer half of the pasta mixture to the prepared baking dish. Sprinkle with half of the cheese. Add remaining pasta and cheese. Bake, uncovered, for 20 to 25 minutes or until heated through and cheese is melted. Top with additional green onions, If desired.Serving Size: 6Number of Servings: 6Recipe submitted by SparkPeople user KYLEBRIK4767.

The nutritional information for Cheesy Butternut Squash Cavatappi Bake is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 321.2

• Total Fat: 11.7 g
• Cholesterol: 38.9 mg
• Sodium: 264.8 mg
• Total Carbs: 44.8 g
• Dietary Fiber: 7.7 g
• Protein: 15.1 g