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Baked Pasta with Butternut Squash and Ricotta Recipe


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     Baked Pasta with Butternut Squash and Ricotta

Category   Breakfast - Brunch
Sub Category   Low-fat
Servings   6
Preptime   25 minutes

2 sprays of cooking spray
20 oz of butternut squash - fresh, peeled, cubed
1/8 teaspoon of table salt - for pasta
12 oz uncooked whole wheat penne pasta
1 1/4 cups of fat free skim milk
2 tablespoons of white all purpose flour
2 teaspoons of minced garlic
1/2 teaspoon of salt
1/4 teaspoon of pepper
1 tablespoon of thyme - chopped
1/2 cup of part-skim ricotta cheese
1/3 cup grated parmesan cheese (optional)
1/4 cups of chopped toasted walnuts (optional)

Preheat oven to 375 degrees. Coat a baking sheet with cooking spray (or cover with foil and spray to avoid clean up). Coat a 3 quart baking dish with cooking spray.
Place squash on the prepared baking sheet, roast until tender, 20 to 30 minutes. Place in a large bowl and mash. Meanwhile, bring a large pot of salt water to a bowl. After squash has been roasting for about 10 minutes, cook pasta according to directions on package.
In a medium saucepan, whisk together mil, flour, garlic, salt, and pepper. Bring to a boil over medium-high heat, whisking frequently. Reduce heat to low and simmer, stirring often, until thickened, about 2 minutes. Remove from heat, stir in mashed squash and 2 1/2 teaspoons of thyme. Add sauce to pasta and mix.
Transfer pasta to mixture and add to prepared baking dish. Dot with spoonfuls of ricotta cheese and sprinkle with parmesan and walnuts(optional. Bake until top is lightly brown, about 15 to 20 minutes. Remove from oven and sprinkle with remaining thyme.
Serving Suggestions
Serve Warm

Originally Submitted

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