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Easy Eats

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Easy Eats > Spinach, Butternut Squash & Pasta Bake
Spinach, Butternut Squash & Pasta Bake
Spinach, Butternut Squash & Pasta Bake Spinach, Butternut Squash & Pasta Bake
Here's a welcome addition to the any potluck table; present it as a hearty side to beef, pork or chicken, or as a meatless main dish.
PREP TIME: 35 Minutes
COOK TIME: 90 Minutes

1 butternut squash, peeled, seeded and cut into 1/2-inch cubes
2 tablespoons olive oil
6 ounces short pasta, such as cavatappi or gemelli
3 tabelsoons butter
3/4 cup finely chopped onion (1 large)
2 gloves garlic, minced
3 tablespoons all-purpose flour
2-1/2 cups milk
2 cups shredded Fontina cheese (8 ounces)
1/2 cup grated Parmigiano-Reggiano cheese (2 ounces)
2 (5 ounce) packages fresh baby spinach, coarsely chopped
2 tablespoons finely snipped fresh sage
1/2 teaspoon salt
1/4 teaspoon McCormick Black Pepper, Ground
1/4 cup pine nuts

Step 1  Step 1:
Preheat the oven to 425 degrees. In a shallow roasting pan, combine squash and oil; toss to coat. Roast for about 25 minutes or until tender, stirring once. Remove squash from oven; reduce oven temperature to degrees.
Step 2  Step 2:
Meanwhile, cook pasta according to package directions; drain. Set aside. In a 6-quart Dutch oven, melt the butter over medium heat. Add onion and garlic; cook about 5 minutes or until onion is tender but not browned, stirring occasionally. Stir in flour; cook and stir for 1 minute more. Add milk all at once. Cook and stir until thickened and bubbly. Stir in cheeses until melted. Stir in spinach until wilted. Stir in sage, salt and pepper. Gently stir in cooked pasta and squash until combined. Transfer pasta mixture to a 3-quart baking dish. Cover with foil.
Step 3  Step 3:
Bake for 20 minutes. Remove foil and top with pine nuts. Bake, uncovered, for 10 to 15 minutes more or until heated through.

Serving Suggestion:

Nutritional Analysis (per serving)

Courtesy of McCormick

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