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Creamy Butternut Squash Pasta Bake
DON'T WASTE CRUMBS18Ingredients
70Minutes
340Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 butternut squash (medium, peeled, seeded and cut into 1” pieces)
- 2 Tbsp. olive oil
- salt
- black pepper
- 1 lb. whole wheat pasta (medium, rotini or penne)
- 4 slices bacon (cut into 1/2” pieces)
- 4 Tbsp. unsalted butter
- 10 oz. collard greens (roughly cut into 1” pieces)
- 1 white onion (finely chopped)
- 4 garlic cloves (minced)
- 1/4 cup whole wheat flour
- 3 cups whole milk
- 1 Tbsp. dried rosemary
- 1/2 tsp. nutmeg
- 1/2 tsp. paprika
- 1/4 tsp. cayenne (or red pepper flakes, optional, but very good – my heat-sensitive child didn’t even notice)
- 1 cup whole milk (half-and-half OR, if needed)
- 4 oz. Parmesan (shredded)
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat210 |
| % DAILY VALUE |
| Total Fat23g35% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol45mg15% |
| Sodium510mg21% |
| Potassium530mg15% |
| Protein13g |
| Calories from Fat210 |
| % DAILY VALUE |
| Total Carbohydrate21g7% |
| Dietary Fiber4g16% |
| Sugars8g |
| Vitamin A180% |
| Vitamin C45% |
| Calcium40% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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