Recipe of the Month: Butternut Squash and Parsnip Baked Pasta

My dad has a plethora of butternut squash this year and we’re going through it like it’s nobody’s business. Here’s the first of a couple of our favorite recipes with “Farmer Phil’s” Fresh squash. Although the garden fresh squash is the best, I’m sure you’ll love this recipe with the store kind. Let me know how you like it!

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        •        1 tablespoon olive oil
        •        1 cup finely chopped onion
        •        ¼ teaspoon crushed red pepper
        •        2 cloves, garlic minced
        •        2 cups (1/2-inch) cubed peeled butternut squash
        •        1 cup chopped parsnip
        •        1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
        •        1 tablespoon chopped fresh or 1 teaspoon dried parsley
        •        ¼ teaspoon ground nutmeg
        •        ¼ teaspoon ground allspice
        •        ½ teaspoon salt, divided
        •        ½ teaspoon black pepper, divided
        •        2 cups uncooked penne pasta
        •        ½ cup (2 ounces) grated fresh Parmesan cheese, divided
        •        Cooking spray
        •        1 ½ tablespoons butter
        •        2 tablespoons all-purpose flour
        •        1 cup 1% low-fat milk        

Preheat oven to 375°. Heat oil in a large nonstick skillet over medium-high heat. Add onion, red pepper, and garlic; sauté 3minutes. Add squash and parsnip; sauté 10 minutes. Stir in sage, parsley, nutmeg, allspice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; remove from heat.

Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1 cup cooking liquid. Combine squash mixture, pasta, and 1/4 cup cheese in an 11 x 7-inch baking dish coated with cooking spray, tossing gently to combine.

Melt butter in a medium saucepan over medium heat. Add flour; cook 3 minutes, stirring constantly with a whisk. Add milk; cook 5 minutes, stirring constantly with a whisk. Gradually add reserved cooking liquid; cook 2 minutes or until thick, stirring constantly with a        whisk. Add 1/4 teaspoon salt and 1/4 teaspoon pepper.

Pour milk mixture over pasta mixture; sprinkle with 1/4 cup cheese. Bake at 375° for 30 minutes or until lightly browned.