Butternut Squash Pasta
Prep time
Cook time
Total time
Recipe type: Main
Serves: 4
  • 1 butternut squash, peeled and cut in 1 inch cubes
  • 2 sprigs fresh rosemary, chopped
  • fresh ground pepper
  • ½ pound ground turkey
  • ¼ teaspoon paprika
  • 1 tablespoon olive oil
  • 2 shallots, thinly sliced
  • 6 ounces uncooked whole wheat penne pasta
  • ¼ cup flour
  • ½ teaspoon salt
  • 2 cups fat free half and half
  • 3 ounces provolone cheese, shredded
  • ⅓ cup grated Parmesan cheese
  1. Place squash on a baking sheet. Sprinkle chopped rosemary and pepper over squash. Bake at 425 degrees for 45 minutes, until squash is tender and lightly browned. Raise oven temperature to 450 degrees.
  2. While squash roasts, season ground turkey with paprika and brown in skillet over medium high heat. Remove turkey from pan, add olive oil. Brown shallots in olive oil until softened and slightly browned. Place in bowl with turkey. Add roasted squash and toss to combine.
  3. Also, while squash roasts, cook pasta according to package directions. Drain well.
  4. While pasta is cooking, combine flour and salt in a Dutch oven. Place over medium heat and slowly whisk in half and half. When it comes to a boil, cook for about 1 minute. Remove from heat and add provolone. Stir until cheese melts. Add drained pasta and toss to combine.
  5. Spray an 11 X 7 inch pan with non stick cooking spray. Spread pasta mixture in bottom of pan. Top with squash mixture. Sprinkle Parmesan over all. Bake at 450 degrees for 10 minutes.
Recipe by Cooking with Veggies at https://cookingwithveggies.com/2011/11/14/butternut-squash-pasta/