Baked Roasted Squash, Ricotta & Pasta

Baked Roasted Squash, Ricotta & Pasta - 2 Guiding Stars

Active Time

15 min.

Total Time

1 hour 15 min.

Servings

7 (190 g)

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.

Ingredients

1 lb. butternut squash, peeled and cut into ½" pieces (3 cups)
1 large sweet onion, chopped (2 cups)
¾ tsp. freshly grated nutmeg
Salt
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

Directions

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.

Nutritional analysis per serving: Calories 245; Total Fat 4g (5% Daily Value); Saturated Fat 1g (5% DV); Trans Fat 0g; Cholesterol 8mg (3% DV); Sodium 155mg (7% DV); Total Carbohydrate 39g (14% DV); Dietary Fiber 2.5g (11% DV); Total Sugars 8g; Includes 0g Added Sugars (0% DV); Protein 13g; Vitamin D 0% DV; Calcium 25% DV; Iron 10% DV; Potassium 10% DV; Selenium 40% DV; Folate 35% DV; Thiamin 35% DV.