Roasted Butternut Squash Pasta Bake
Roasted winter vegetables are tossed with a faux creamy pasta mixture, topped with plenty of parmesan then baked until browned and bubbly.
Ingredients
1 small butternut squash peeled and cubed into bite sized chunks,
1 red bell pepper chopped,
1 red onion sliced thin,
2 Tbsp. olive oil,
2 tsp. Instantly Fresh Sage,
½ tsp. salt,
¼ tsp. pepper,
1 lbs whole wheat penne pasta,
1 c. chopped spinach,
1 c. grated parmesan cheese plus ½ c. for topping,
2 tsp. Instantly Fresh Garlic,
½ c. plain Greek yogurt,
1 egg,
Directions
Preheat the oven to 400 degrees.
Toss together the first 7 ingredients and lay in a single layer on a baking sheet.
Roast in the preheated oven 40 minutes. Squash should be browned and tender.
Cook the pasta until al dente and drain.
In a large bowl toss the cooked pasta with the remaining ingredients.
Gently toss in the roasted vegetables and pour it all into a large casserole dish.
Top with the reserved ½ c. of parmesan and bake 15-20 minutes or until the top is browned.
Throw on some wool socks and dig in!
