Vegetarian

Baked Butternut Squash Penne is for Dinner.

Baked Butternut Squash Penne takes several minutes to prepare.

Baked Butternut Squash Penne takes several minutes to cook.

Baked Butternut Squash Penne makes 3 servings.

The ingredients for Baked Butternut Squash Penne are:

Onions, raw, .5 cup, chopped
Olive Oil, 2 1tsp
Butternut Squash, 454 grams
Chicken Broth, .75 cup
*Barilla Plus Penne, 8 oz
Milk, nonfat, .75 cup
Parmesan Cheese, grated, .33 cup
Bread crumbs, dry, grated, plain, 1 oz

Here is how you make Baked Butternut Squash Penne:

1. Preheat oven to 375 degrees F. In nonstick 12-inch skillet, cook pancetta over medium heat about 10 minutes or until browned, stirring occasionally. With slotted spoon, transfer pancetta to medium bowl. In same skillet, cook shallots with 1/4 teaspoon pepper about 5 minutes or until golden, stirring frequently. Transfer shallots to bowl with pancetta. 2. In same skillet, heat oil over medium heat until hot; add squash and cook, covered, 10 minutes, stirring often. Add Brussels sprouts, sage, and broth; cook, covered, 10 to 12 minutes or until vegetables are tender and most of liquid is absorbed. 3. Meanwhile, heat large covered saucepot of water to boiling over high heat. Add pasta and cook 2 minutes less than label directs. Drain and return to saucepot. 4. Stir milk into skillet with squash and heat through. Add squash mixture, pancetta mixture, and 3/4 cup Parmesan to pasta in saucepot; toss until well mixed. Spoon pasta into 3-quart ceramic baking dish and sprinkle with bread crumbs and remaining Parmesan. Bake 30 minutes or until center is hot and top is golden. Garnish with sage leaves.Number of Servings: 3.5Recipe submitted by SparkPeople user LAIRD20K.

The nutritional information for Baked Butternut Squash Penne is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 433.3

• Total Fat: 8.9 g
• Cholesterol: 9.0 mg
• Sodium: 939.4 mg
• Total Carbs: 68.1 g
• Dietary Fiber: 5.3 g
• Protein: 22.0 g