Ingredients
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20 ounces butternut squash, fresh, peeled and cubed
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1/8 teaspoon table salt
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12 ounces whole wheat penne
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1 1/4 cups skim milk
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2 tablespoons all-purpose flour
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2 teaspoons garlic, minced
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1 tablespoon fresh thyme, chopped, divided
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1/2 cup part-skim ricotta cheese
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1/3 cup parmesan cheese, grated
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1/4 cup walnuts, chopped & toasted
Instructions
- Preheat oven to 375ºF. Coat a baking sheet with cooking spray. Coat a 2 1/2- to 3-quart baking dish with cooking spray.
- Place squash on prepared baking sheet; roast until tender, about 20 to 30 minutes. Place in a large bowl and mash.
- Meanwhile, bring a large pot of salted water to a boil. After squash has been roasting for about 10 minutes, cook pasta according to package directions; drain and return to pot.
- In a medium saucepan, whisk together milk, flour, garlic, salt and pepper. Bring to a boil over medium-high heat, whisking frequently; reduce heat to low and simmer, stirring often, until thickened, about 2 minutes. Remove from heat; stir in mashed squash and 2 1/2 teaspoons of thyme. Add sauce to pasta; toss to mix and coat.
- Transfer pasta mixture to prepared baking dish; dot with spoonfuls of ricotta and then sprinkle with Parmesan and walnuts. Bake until top is lightly browned in a few spots, about 15 to 20 minutes; remove from oven and sprinkle with remaining 1/2 teaspoon of thyme.