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Level
very easy
Prep Time
15 min
Total Time
55 min
Serves
6 with leftovers

Ingredients

2 tbsp
olive oil
30 mL
8 oz
white onion, finely diced
250 g
2
garlic cloves, minced
1/2 tsp
chili flakes
2 mL
2 tbsp
finely chopped fresh sage
30 mL
salt and pepper to taste
1 lb
Sensations by Compliments Penne Rigate
500 g
1 1/2 lb
butternut squash, diced
750 g
1/4 cup
milk
60 mL
4 oz
garlic and herb goat cheese
125 g
1/2 cup
toasted, chopped walnuts, divided
125 mL
1/2 cup
chopped, fully-cooked low sodium bacon (optional)
125 mL
2/3 cup
Sensations by Compliments Italian Style Shredded Cheese Blend, divided
150 mL

Directions

Step 1
Preheat 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.
Step 2
Cook 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.
Step 3
In 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.
Step 4
Transfer 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.
Step 5
Option: 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.

Tip

To make the bake vegetarian, omit the bacon
This recipe is an excellent source of vitamin A and an excellent source of calcium, iron and fiber.

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Nutrition Facts

Nutrition Description:
Per serving (1/6 of the recipe)
Calories:
880
Fat:
30
Saturated Fat:
12
Carbs:
121
Fibre:
11
Sugar:
10
Cholesterol:
45 mg
Protein:
31
Sodium:
520 mg
Potassium:
0