The squash is roasted with sweet onions, mixed with ricotta and Parmesan cheeses and combined with corkscrew pasta then baked. If you’re looking for an elegant spin on macaroni and cheese, you may find that this dish satisfies your cravings.
- 1 lb. butternut squash, peeled and cut into ½" pieces (3 cups)
- 1 large sweet onion, chopped (2 cups)
- ¾ tsp. freshly grated nutmeg
- Freshly ground black pepper
- 1½ Tbsp. olive oil
- 8 oz. dry corkscrew-shaped pasta
- 2 cups fat-free ricotta cheese
- 3 Tbsp. grated Parmesan cheese
- Preheat the oven to 375º F. Line a large rimmed baking sheet with heavy-duty aluminum foil. Spray the foil with nonstick cooking oil spray. Have a 9″ x 13″ or similar-size baking dish at hand.
- Combine the squash and onion pieces with the nutmeg, the salt and pepper to taste and the olive oil on the prepared sheet; toss to mix. Arrange the seasoned vegetables in a single layer and transfer the sheet to the oven. Roast for 35 to 40 minutes, until the squash is tender and the onion has browned lightly. Remove the vegetables from the oven; reduce the temperature to 350º.
- While the vegetables roast, cook the pasta according to the package directions. Drain.
- Combine 1 1/2 cups of the ricotta with 2 tablespoons of the Parmesan cheese in a large bowl; add salt and pepper to taste. Add the cooked pasta and toss to incorporate.
- Add the roasted vegetables to the bowl and gently mix to combine. Transfer the mixture to the baking dish. Drop dollops of the remaining 1/2 cup of ricotta over the pasta. Use a small knife to spread out the dollops; they will not cover the pasta completely. Sprinkle the remaining 1 tablespoon of Parmesan cheese over the dish. Cover with aluminum foil and bake for 15 to 20 minutes, or until heated through. For a more finished look: After the pasta has baked, turn on the broiler, uncover the pasta and broil for 3 to 4 minutes, until the cheese has lightly browned.
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 1g||5%|
|Trans Fat 0g|
|Polyunsaturated Fat 0.5g|
|Monounsaturated Fat 2.5g|
|Total Carbohydrate 40g||15%|
|Dietary Fiber 3g||11%|
|Total Sugars 8g|
|Includes 0g Added Sugars||0%|
|Sugar Alcohol 0g|
|Other Carbohydrate 28g|
|Vitamin D 0mcg||0%|
|Vitamin A 350.1mcg||40%|
|Vitamin C 15.2mg||15%|
|Vitamin E 1.4mg||6%|
|Vitamin K 2.6mcg||2%|
|Vitamin B6 0.2mg||10%|
|Vitamin B12 0mcg||0%|
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Fat Free Ricotta Cheese (whey (adds A Trivial Amount Of Fat), Skim Milk, Vinegar, Xanthan Gum, Locust Bean Gum, Guar Gum, (stabilizers)), Butternut Squash, Pasta (durum Semolina Wheat Flour, Niacin, Ferrous Sulfate, Thiamin Mononitrate, Riboflavin And Folic Acid), Onion, Olive Oil, Parmesan Cheese (milk, Cultures, Salt, Enzymes), Ground Nutmeg.
Stock is one of my favorite things to make. For one thing, you take something that was destined for either the trash or the compost and you get more food out of it before you toss it. For another, you save money. For a third, you reduce your trash from cartons or bouillon wrappers. And finally, you can control the final product for both flavor and nutrition. If you have the freezer space, I highly recommend it.