Spinach, Butternut Squash, and Pasta Bake

BETTER HOMES AND GARDENS
15Ingredients
60Minutes
240Calories

Ingredients

US|METRIC
  • 3 pounds butternut squash (peeled, seeded, and cut into 1/2-inch cubes)
  • 2 tablespoons olive oil
  • 6 ounces cellentani pasta (dried, or other short pasta shape, such as cavatappi or gemelli)
  • 3 tablespoons butter
  • 3/4 cup finely chopped onion (1 large)
  • 2 cloves garlic (minced)
  • 3 tablespoons 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 ounces baby spinach (fresh, coarsely chopped)
  • 2 tablespoons fresh sage (finely snipped)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup pine nuts
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    NutritionView More

    240Calories
    Sodium10% DV250mg
    Fat15% DV10g
    Protein16% DV8g
    Carbs10% DV31g
    Fiber16% DV4g
    Calories240Calories from Fat90
    % DAILY VALUE
    Total Fat10g15%
    Saturated Fat3.5g18%
    Trans Fat
    Cholesterol15mg5%
    Sodium250mg10%
    Potassium720mg21%
    Protein8g16%
    Calories from Fat90
    % DAILY VALUE
    Total Carbohydrate31g10%
    Dietary Fiber4g16%
    Sugars6g12%
    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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