Butternut Squash Pasta Bake

80 min · Serves 2

Based on a recipe from Created by the Grain Foods Foundation, a member of the MyPlate National Strategic Partnership Program, via USDA MyPlate Kitchen

What goes in

• 2½ cupsbutternut squash
• 4 ozdried whole wheat shell pasta
• 44.4 mlshallot, diced
• 14.8 mlsage, minced
• 1garlic clove
• 0.6 mlsalt
• 1.2 mlblack pepper
• ½ cuplow-sodium vegetable broth
• ¾ cuplow-fat ricotta
• 2 ozlow-fat mozzarella, grated

How to cook it

1. Heat your oven to 425 °F.
2. Halve the squash, remove the seeds, and place cut-side down in a baking dish with 1/4 inch of water.
3. Roast for 45 minutes until tender, then let it cool slightly.
4. Boil a pot of water and cook the pasta until al dente, then drain and set aside.
5. Lower the oven temperature to 375 °F.
6. Scoop 2 cups of the cooked squash into a food processor with the shallot, sage, garlic, salt, and pepper, and pulse until smooth.
7. Add the vegetable broth to the processor and pulse again to combine.
8. Spread one-third of the squash purée into a small baking dish.
9. Layer half the pasta, then all the ricotta, followed by another third of the sauce.
10. Add the remaining pasta and top with the rest of the sauce and the mozzarella.
11. Bake for 25 minutes at 375 °F until the cheese is browned and serve warm.

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