Weight watchers points = 7
Preheat oven to 375ºF. Coat a baking sheet with cooking spray. Coat a 2 1/2- to 3-quart baking dish with cooking spray.
Place squash on prepared baking sheet; roast until tender, about 20 to 30 minutes. Place in a large bowl and mash.
Meanwhile, bring a large pot of salted water to a boil. After squash has been roasting for about 10 minutes, cook pasta according to package directions; drain and return to pot.
In a medium saucepan, whisk together milk, flour, garlic, salt and pepper. Bring to a boil over medium-high heat, whisking frequently; reduce heat to low and simmer, stirring often, until thickened, about 2 minutes. Remove from heat; stir in mashed squash and 2 1/2 teaspoons of thyme. Add sauce to pasta; toss to mix and coat.
Transfer pasta mixture to prepared baking dish; dot with spoonfuls of ricotta and then sprinkle with Parmesan and walnuts. Bake until top is lightly browned in a few spots, about 15 to 20 minutes; remove from oven and sprinkle with remaining 1/2 teaspoon of thyme. Yields about 1 cup per serving.
Place squash on prepared baking sheet; roast until tender, about 20 to 30 minutes. Place in a large bowl and mash.
NOTES:
*Look for a 20 ounce bag of fresh, already peeled and cubed squash from your supermarket. If you can't find any, cut a medium squash in half lengthwise and place cut-side down on prepared baking sheet; roast until tender, about 45 minutes. Scoop squash out of skin into a large bowl, mash with a spoon and proceed as above.
Alternatively, you can microwave cubed squash, covered, in a shallow microwave-safe baking dish or container with 1/4 cup of water, until cooked through; mash squash in a bowl.
Tweaks to this recipe to add some flavor:
Roast butternut squash with kosher salt, freshly ground black pepper and a touch of olive oil on it to add some flavor
Add some sage to the sauce at the end, along with some additional salt and pepper
Add an extra 1/4 cup of milk to prevent dryness
Add some chicken sausage for protein and flavor
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (179g) | ||
Recipe Makes: 8 Servings | ||
|
||
Calories: 169 | ||
Calories from Fat: 48 (28%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 5.3g | 7 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 9.2mg | 3 % | |
Sodium 287.2mg | 10 % | |
Potassium 365.7mg | 10 % | |
Total Carbohydrate 23.5g | 7 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 20.4g | ||
Protein 8.2g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 169
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.