Butternut Squash & Pasta Bake

  • 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.

Nutrition Facts

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