Butternut Squash Pasta Bake

Ingredients

• 2 1/2 cups butternut squash
• 4 ounces dried whole wheat shell pasta
• 3 tablespoons shallot, diced
• 1 tablespoon sage, minced
• 1 garlic clove
• 1/8 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup low-sodium vegetable broth
• 3/4 cup low-fat ricotta
• 2 ounces low-fat mozzarella, grated

Method

1. Wash hands with soap and water.
2. Preheat oven to 425 °F.
3. Cut butternut squash in half and scoop out the seeds.
4. Place the cut sides down in a large baking dish and fill with 1/4 inch water.
5. Bake butternut squash until tender (about 45 minutes).
6. Remove from oven and let cool slightly.
7. While the squash bakes, bring a pot of water to a boil.
8. Add pasta and cook until just tender.
9. Drain and set aside.
10. Reduce oven to 375 °F.
11. From the butternut squash, measure out 2 cups of the squash.
12. Place in a food processor along the shallot, sage, garlic, salt, and pepper.
13. Pulse until squash is smooth.
14. Add in low-sodium vegetable broth and pulse until well-combined.
15. In a small baking dish, place a third of the squash purée in the bottom.
16. Add half the noodles, followed by the low-fat ricotta.
17. Top the ricotta with the next third of the sauce, then the remaining noodles.
18. Finish with remaining sauce and low-fat shredded mozzarella.
19. Bake pasta for 25 minutes at 375 °F.
20. Cheese should be browned.
21. Remove and serve warm.