Ingredients
- 1 tbsp Extra Virgin Olive Oil
- 1 Onion chopped
- 4 cloves Garlic minced
- 3 cups Butternut Squash peeled, chopped
- 1 1/2 tsp Italian Seasoning
- 1 cup Vegetable Broth
- 2 tbsp Tomato Paste
- 1 pkg Orecchiete or Shell Pasta
- 3/4 cup Fontina shredded
- 1/2 cup Blue Cheese crumbled
- 2 tbsp Fresh Parsley chopped
Instructions
- In a skillet, heat oil over medium heat and cook onion and garlic for 2 minutes. Stir in squash and seasoning.
- Whisk broth and tomato paste together; pour into skillet. Bring to a simmer; cover and cook for about 10 minutes or until squash is tender.
- Meanwhile, in a pot of boiling salted water, cook pasta for about 8 minutes or until al dente. Drain pasta, reserving 1 cup (250 mL) of water.
- Add pasta to skillet and stir to combine, adding some reserved cooking water if necessary. Stir in parsley and pour into baking dish. Sprinkle with cheese.
- Broil for about 2 minutes or until cheese is melted.
Nutrition Facts
Squash Pasta al Forno
Calories
240
% Daily Value*
Fat
11
g
17
%
Saturated Fat
6
g
38
%
Carbohydrates
25
g
8
%
Fibre
3
g
13
%
Sugars
5
g
6
%
Protein
10
g
20
%
Cholesterol
30
mg
10
%
Sodium
420
mg
18
%
Vitamin A
7000
IU
140
%
Vitamin C
28.9
mg
35
%
Calcium
200
mg
20
%
Iron
1.1
mg
6
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Tip: You can also serve up this pasta dish from the pot by simply stirring in the cheese and parsley.
Recipe developed by Emily Richards
