Baked Pasta w/ Squash & Sweet Potatoes

Recipe printed from chiknpastry.com

Baked Pasta w/ Squash & Sweet Potatoes
Adapted from Weight Watchers online, 2 years ago; serves 6-8

yes, Weight Watchers! it totally doesn't taste as healthy as it is. You can probably use any squash/sweet potato combo here (last time I made this, two years ago, I used butternut only).

ingredients
1 lb delicata squash, peeled and cubed (1" pieces)
3/4 lb sweet potato, peeled and cubed (1" pieces)
12 oz uncooked whole wheat penne/rotini
1 1/4 c skim milk
2 T ap flour
2 cloves garlic, minced
1/2 t kosher salt
1/4 t black pepper
1 T fresh thyme, divided
1/2 c part skim ricotto cheese
1/3 c Parmesan cheese, shredded
1/4 c chopped walnuts

instructions
preheat oven to 375 F. Coat a baking sheet with cooking spray. place squash and sweet potato cubes on prepared baking sheet; roast until tender, about 30-45 minutes.

meanwhile, bring a large pot of water to a boil. After squash has been roasting for about 10 minutes, cook pasta according to package directions; drain and set aside.

in the pot where the pasta was cooked, 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 squash and 2 1/2 teaspoons of thyme; mash until squash is incorporated with the sauce. Add pasta to the sauce; toss to mix and coat.

transfer pasta mixture to 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.

Comments