This is my healthy spin on an old favorite! Squash purée makes a perfectly pleasant and creamy pasta without actually using any cream or butter…so yummy!
Makes 8 servings @ about 300 calories each.
2 1/2 c. butternut squash and pumpkin purée (see recipe below)
1 pound brown rice penne or other pasta of choice
1/4 c. fresh chopped basil
1/4 c. fresh chopped parsley
3 roma tomatoes, sliced
3/4 c. lite shredded cheese
1/4 c. reserved cooking liquid from pasta
S&P
Garlic powder
Preheat oven to 350. Boil pasta according to package instructions. Save 1/4 c. of water before draining. While pasta is cooking, place sliced tomatoes on baking sheet lined with parchment paper and roast for 25 minutes. Set aside. In a large bowl mix together cooked pasta, squash purée, pasta water, herbs and 1/2c. of the cheese. Season with salt, pepper and garlic powder to taste. Place in a baking dish and top with roasted tomatoes and remaining cheese. Bake uncovered for 15 minutes @ 350.
Butternut and Pumpkin Purée
(Makes about 4 cups)
1 small pie or sugar pumpkin, cut in half, seeds removed
1 medium butternut squash, cut in half, seeds removed
Olive oil for drizzling
1/2 c. vegetable broth
1/2 c. unsweetened almond milk
S&P
Garlic powder, Onion powder
Preheat oven to 400. Drizzle squash halves with olive oil and season with salt and pepper. Roast on a baking sheet (cut side down) for 25 min. Once cool enough to handle, scrape out of skin with a spoon. Place in a blender with broth and almond milk. Blend smooth. Season with garlic powder and onion powder to taste.
What Jenni Cooks 