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Butternut Squash Pasta Bake
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Prep Time:
25 minutes
Total Time:
50 minutes
Indulge in a creamy, cheesy butternut squash pasta bake made with flavorful Progresso® broth.
Ingredients:
  • 3 cups uncooked penne pasta (9 oz)
  • 2 packages (12 oz each) frozen butternut squash
  • 1 cup milk
  • 1 cup Progresso™ chicken broth (from 32-oz carton)
  • 2 cups shredded Italian cheese blend (8 oz)
  • 1/4 cup butter or margarine, cut into pieces
  • 1/4 cup pine nuts, toasted
  • 2 tablespoons chopped fresh sage leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • Additional chopped fresh sage, if desired
Instructions:
  • Preheat oven to 350°F. Grease an 11x7-inch (2-quart) glass baking dish. Cook pasta in a Dutch oven according to package instructions, ensuring it is slightly undercooked; then drain and return to the Dutch oven.
  • Cook the squash in the microwave as instructed on the package. In a 3-quart saucepan, combine the cooked squash, milk, broth, 1 cup of cheese, and butter. Cook over medium heat for 4 to 5 minutes, stirring occasionally until the butter and cheese are melted. Remove from heat and stir in the pine nuts, 2 tablespoons of sage, salt, and pepper.
  • Gently fold the squash mixture into the pasta. Transfer the mixture to a baking dish and evenly sprinkle the remaining 1 cup of cheese on top. Place the baking dish on a cookie sheet.
  • Bake for 20-25 minutes until golden brown and cheese is gooey. Sprinkle with extra sage before serving for a beautiful touch.

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