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Ingredients
- 18 ounce penne pasta
- 2 lb butternut squash peel, seed, chunk
- 3 Tbsp. extra virgin olive oil
- 2 x cloves garlic
- 1 3/4 lb peeled minced tomatoes canned
- 1 Tbsp. tomato puree
- 1/2 c. vegetable stock to 2/3 c.
- 1 tsp dry oregano
- 3 ounce reduced fat cheddar cheese grated
Directions
- Cook pasta in boiling salted water for 10 to 12 min, till tender, adding the squash for the last 5 to 6 min of cooking. Heat the oil in a saucepan and cook the garlic for about a minute. Stir in tomatoes, tomato puree and stock. Simmer for 10 min. Stir in the oregano and season with salt and pepper to taste.
- Drain the pasta and squash and toss with the tomato sauce. Spoon into a 9-qt casserole oblong. Sprinkle over the cheese. Cook under a preheated broiler for 4 to 5 min, till golden brown, (not crusty) and bubbling.
- Description: "Penne with butternut squash, broil to brown"
- Cuisine: "VegRecipes"
- Serving Ideas : Large green salad
- NOTES : Can use any type of short pasta tubes such a macaroni or possibly rigatoni. Ideal for last-minute casual entertaining. Squash store well, so keep on one hand.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 8 servings | |
| Calories 344 | |
| Calories from Fat 85 | 25% |
| Total Fat 9.7g | 12% |
| Saturated Fat 3.14g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 279mg | 12% |
| Potassium 353mg | 10% |
| Total Carbs 52.39g | 14% |
| Dietary Fiber 3.1g | 10% |
| Sugars 4.35g | 3% |
| Protein 11.83g | 19% |
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