Baked Pasta with Butternut Squash and Ricotta

Weight Watchers Recipe.

Baked Pasta with Butternut Squash and Ricotta

POINTS® Value: 5
Servings: 8
Preparation Time: 25 min
Cooking Time: 60 min
Level of Difficulty: Moderate

This pasta casserole is a hearty yet elegant combination of whole wheat penne, rich butternut squash, toasted walnuts, ricotta and Parmesan cheese.

Ingredients
2 spray(s) cooking spray
20 oz butternut squash, fresh, peeled and cubed*
1/8 tsp table salt, for cooking pasta
12 oz uncooked whole-wheat pasta, penne
1 1/4 cup(s) fat-free skim milk
2 tbsp white all-purpose flour
2 tsp minced garlic
1/2 tsp table salt
1/4 tsp black pepper, freshly ground, or to taste
1 tbsp thyme, fresh, chopped, divided
1/2 cup(s) part-skim ricotta cheese
1/3 cup(s) grated Parmesan cheese, Parmigiano-Reggiano recommended
1/4 cup(s) chopped walnuts, toasted
Instructions

* Preheat oven to 375ºF. Coat a baking sheet with cooking spray. Coat a 2 1/2- to 3-quart baking dish with cooking spray.

* Place squash on prepared baking sheet; roast until tender, about 20 to 30 minutes. Place in a large bowl and mash.

* Meanwhile, bring a large pot of salted water to a boil. After squash has been roasting for about 10 minutes, cook pasta according to package directions; drain and return to pot.

* In a medium saucepan, 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 mashed squash and 2 1/2 teaspoons of thyme. Add sauce to pasta; toss to mix and coat.

* Transfer pasta mixture to prepared 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. Yields about 1 cup per serving.

* Place squash on prepared baking sheet; roast until tender, about 20 to 30 minutes. Place in a large bowl and mash.

Notes

* *Look for a 20 ounce bag of fresh, already peeled and cubed squash from your supermarket. If you can't find any, cut a medium squash in half lengthwise and place cut-side down on prepared baking sheet; roast until tender, about 45 minutes. Scoop squash out of skin into a large bowl, mash with a spoon and proceed as above.

Alternatively, you can microwave cubed squash, covered, in a shallow microwave-safe baking dish or container with 1/4 cup of water, until cooked through; mash squash in a bowl.

From Weight Watchers website.

Golden Winter Soup

Leeks and potatoes provide the base for this hearty vegetable soup, and butternut squash adds a hint of sweetness. Gruyère toasts add a salty note.

Yield 8 servings

Ingredients

* 2 tablespoons butter
* 5 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)
* 2 cups (1/2-inch) cubed peeled russet potato (about 12 ounces)
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 2 cups sliced leek (about 2 medium)
* 4 cups fat-free, less-sodium chicken broth
* 1 cup half-and-half
* 12 ounces baguette, cut into 16 slices
* 3/4 cup (3 ounces) shredded Gruyère cheese
* 3 tablespoons chopped chives
* Freshly ground black pepper (optional)

Preparation

Preheat broiler.

Melt butter in a large Dutch oven over medium-high heat. Add squash, potato, salt, and pepper to pan; sauté 3 minutes. Add leek; sauté 1 minute. Stir in broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Place half of potato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining potato mixture. Stir in half-and-half. Cover and keep warm.

Arrange bread slices in a single layer on a baking sheet; sprinkle evenly with cheese. Broil bread slices 2 minutes or until golden. Ladle 1 cup soup into each of 8 bowls; top each serving with about 1 teaspoon chives. Serve 2 bread slices with each serving. Garnish with freshly ground black pepper, if desired.

Wine note: This is one vegetable soup that can easily handle a lighter red wine. Stick with the French theme and look for bargains from Burgundy, like Louis Jadot Pinot Noir 2005 ($20). This wine has pretty red berry fruit, great balance, and gentle tannins that make it ideal for lower-fat dishes. The underlying earthy, leathery flavors bring out the rustic nuances of the potatoes and squash. —Jeffery Lindenmuth

Nutritional Information

Calories: 329 (30% from fat)
Fat: 10.9g (sat 6.2g,mono 3g,poly 0.9g)
Protein: 12.8g
Carbohydrate: 46.7g
Fiber: 4.8g
Cholesterol: 30mg
Iron: 3.2mg
Sodium: 813mg
Calcium: 217mg

Barbara Kafka, Cooking Light, JANUARY 2008