Cavatappi With Butternut Squash Recipes

CHEESY BUTTERNUT SQUASH CAVATAPPI BAKE

Cheesy Butternut Squash Cavatappi Bake image

Yes, this healthy casserole recipe has bacon! Unlike most healthy casseroles, this dish features plenty of gooey cheese, pasta, and a sprinkle of bacon -- while still staying healthy!

Provided by BHG Test Kitchen

Time 58m

Number Of Ingredients 13

Ingredients

Nonstick cooking spray
3 cup peeled and cubed butternut squash
8 ounce dried cavatappi or other elbow macaroni
1 tablespoon butter
8 ounce cremini or button mushrooms, sliced
3 green onions, thinly sliced
2 tablespoon all-purpose flour
1 cup fat-free milk
0.25 teaspoon salt
0.25 teaspoon ground black pepper
6 ounce fontina cheese, shredded (1 1/2 cups)
2 slices reduced-sodium bacon, cooked and crumbled (optional)
Thinly sliced green onions (optional)

Steps:

Preheat oven to 375°F. Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray; set aside.
In a medium microwave-safe bowl combine squash and 2 Tbsp. water; cover with vented plastic wrap. Microwave on high for 4 minutes; stir. Microwave, covered, about 4 minutes more or until squash is tender. Carefully remove plastic wrap. Mash squash; set aside.
Meanwhile, cook pasta according to package directions; drain. In a medium saucepan heat butter over medium heat. Add mushrooms and green onions. Cook until tender, about 5 minutes. Sprinkle flour over mushroom mixture. Cook and stir for 1 minute. Add milk, salt, and pepper. Cook and stir over medium heat until thickened and bubbly. Remove from heat; stir in squash. Add pasta. Gently fold to combine.
Transfer half of the pasta mixture to the prepared baking dish. Sprinkle with half of the cheese. Add remaining pasta and cheese. Top with bacon, if desired. Bake, uncovered, for 20 to 25 minutes or until heated through and cheese is melted. Top with additional green onions, If desired.

Nutrition Facts : Calories 334 kcal, Carbohydrate 42 g, Cholesterol 39 mg, Protein 16 g, SaturatedFat 7 g, Sodium 366 mg, Sugar 6 g, Fat 12 g, UnsaturatedFat 4 g

CAVATAPPI WITH BUTTERNUT SQUASH

Cavatappi with Butternut Squash image

Categories Cheese Pasta Vegetable Vegetarian Quick & Easy Parmesan Squash Butternut Squash Fall Winter Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 9

Ingredients

1 pound cavatappi (ridged corkscrew pasta) or penne rigate
1 3/4 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (about 3 1/2 cups)
3 garlic cloves, finely chopped
1 tablespoon olive oil
1 cup water
1 teaspoon finely chopped fresh sage
1/2 teaspoon salt
3 tablespoons unsalted butter, cut into 1/2-inch cubes
2 ounces finely grated Parmigiano-Reggiano (1 cup) plus additional for sprinkling

Steps:

Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente.
While heating water for pasta, pulse squash in a food processor until coarsely chopped. Cook garlic in oil in a 12-inch heavy skillet over moderate heat, stirring, until pale golden, about 1 minute. Add squash, water (1 cup), sage, and salt and simmer, covered, until squash is tender, 5 to 7 minutes. Add butter and stir until incorporated.
Reserve 1 cup pasta-cooking water, then drain pasta and return to pot. Stir in squash mixture, cheese, and pepper to taste until combined well. Season with salt and add some of reserved cooking water to moisten if necessary.

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