Butternut Squash & Pasta Bake
Prep Time
Serves
Cooking Mode
2 tbsp olive oil
8 oz white onion, finely diced
2 garlic cloves, minced
½ tsp chili flakes
2 tbsp finely chopped fresh sage
salt and pepper to taste
1 lb Sensations by Compliments Penne Rigate
1 ½ lb butternut squash, diced
¼ cup milk
4 oz garlic and herb goat cheese
½ cup toasted, chopped walnuts, divided
½ cup chopped, fully-cooked low sodium bacon (optional)
⅔ cup Sensations by Compliments Italian Style Shredded Cheese Blend, divided
2 tbsp olive oil
8 oz white onion, finely diced
2 garlic cloves, minced
½ tsp chili flakes
2 tbsp finely chopped fresh sage
salt and pepper to taste
1 lb Sensations by Compliments Penne Rigate
1 ½ lb butternut squash, diced
¼ cup milk
4 oz garlic and herb goat cheese
½ cup toasted, chopped walnuts, divided
½ cup chopped, fully-cooked low sodium bacon (optional)
⅔ cup Sensations by Compliments Italian Style Shredded Cheese Blend, divided
Directions
1Preheat oven to 425°F (220°C). Bring salted water in a large pasta pot to a boil. While the water is coming to the boil, heat olive oil in a skillet. Sauté onion and garlic with chili flakes, sage and salt and pepper to taste in olive oil until onions are translucent. Set aside.
2Cook the pasta and squash in the same pot until tender. Measure out 1 1/4 cups (300 mL) pasta water, then drain the pasta and squash. Set the pasta and squash aside.
3In the pasta and squash pot, mix the reserved pasta water, milk, goat cheese, onion-garlic mixture, toasted walnuts (reserve 2 tbsp (30 mL) aside for topping), bacon and 1/3 cup (75 mL) of shredded cheese. Add the squash and pasta and toss together until well mixed.
4Transfer pasta mixture to a 9 x 9-in (2 L) baking dish. Top with the reserved walnuts and remaining cheese. Season with pepper. Bake for 20 minutes, or until top is golden brown. Let rest for 10 minutes before serving.
5Option: For decoration and added flavour, toss 4 to 5 whole small sage leaves with a 1 tsp olive oil. Distribute on top of pasta before baking.
Tips
1
To make the bake vegetarian, omit the bacon
2
This recipe is an excellent source of vitamin A and an excellent source of calcium, iron and fiber.
Disclaimer
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Personal Note
Personal Note
