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Spinach, Butternut Squash, and Pasta Bake
BETTER HOMES AND GARDENS15Ingredients
60Minutes
240Calories
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Ingredients
US|METRIC
12 SERVINGS
- 3 lb. butternut squash (peeled, seeded, and cut into 1/2-inch cubes)
- 2 Tbsp. olive oil
- 6 oz. cellentani pasta (dried, or other short pasta shape, such as cavatappi or gemelli)
- 3 Tbsp. butter
- 3/4 cup finely chopped onion (1 large)
- 2 cloves garlic (minced)
- 3 Tbsp. all purpose flour
- 2 1/2 cups milk
- 2 cups shredded fontina cheese (8 ounces)
- 1/2 cup parmigiano reggiano cheese (grated, 2 ounce)
- 10 oz. baby spinach (fresh, coarsely chopped)
- 2 Tbsp. fresh sage (finely snipped)
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 1/4 cup pine nuts
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium250mg10% |
| Potassium720mg21% |
| Protein8g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate31g10% |
| Dietary Fiber4g16% |
| Sugars6g |
| Vitamin A290% |
| Vitamin C50% |
| Calcium20% |
| Iron15% |
* 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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