Low Calorie Butternut Squash and Pancetta Pasta Bake
 
Prep time
Cook time
Total time
 
Looking for a pasta bake that'll blow your mind? This Low Calorie Butternut Squash and Pancetta Pasta Bake is so delicious and perfect for Friendsgiving, Thanksgiving, Christmas Eve, or just a crazy week!
Author:
Recipe type: Dinner
Cuisine: Italian
Serves: 8
Ingredients
  • Coconut oil cooking spray
  • 20 oz uncooked butternut squash, fresh, peeled and cubed
  • 1 box La Moderna Golden Harvest Penne Rigate
  • 2 oz Pancetta, chopped
  • 1¼ cups 2% milk
  • 2 Tbsp all purpose flour
  • 2 tsp minced garlic
  • 1 tsp salt
  • 1 tsp black pepper, freshly ground
  • 1 Tbsp fresh thyme, fresh
  • 2 Tbsp Sage, ground
  • ½ cup part-skim ricotta cheese
  • ¼ cup Shaved Parmesan cheese
Instructions
  1. Preheat oven to 375ºF. Thinly coat a baking sheet with coconut oil cooking spray. Thinly coat a 9x11 glass baking dish with coconut oil cooking spray.
  2. Place butternut squash onto the baking sheet. Salt squash with 1 tsp salt. Roast about 20 to 30 minutes. Mash the butternut squash on the baking sheet and put to the side.
  3. Meanwhile, bring a large pot of salted water to a boil. After the butternut squash has been roasting for about 10 minutes, cook the La Moderna Golden Harvest Penne Rigate for 7 minutes; drain and return to pot. Penne will be very al dente.
  4. In a medium saucepan, whisk together milk, flour, garlic, salt and pepper. Bring this mixture to a boil over medium-high heat, whisking constantly. Reduce heat to low and simmer, whisking until thickened, about 2 minutes. Remove the sauce from heat, stir in mashed butternut squash, thyme, and 1 tbsp sage. Add the sauce to the penne and mix with a silicone spatula.
  5. In a small pan, cook chopped pancetta until brown and crispy. Drain grease, set aside.
  6. Transfer the penne mixture to your oiled baking dish. Dot the top with small spoonfuls of ricotta and then sprinkle with parmesan and pancetta. Sprinkle remaining sage and bake until top is lightly browned in a few spots, about 15 to 20 minutes.
Nutrition Information
Serving size: 1 cup Calories: 329 Fat: 5.1 Carbohydrates: 51.1 Protein: 13.5
Recipe by The Vintage Modern Wife at https://www.thevintagemodernwife.com/recipes/butternut-squash-pancetta-pasta-bake/