Butternut Squash and Spinach Pasta Casserole with Caramelized Onions – 5 Points
Butternut Squash and Spinach Pasta Casserole with Caramelized Onions – 5 Points might be just the main course you are searching for. One serving contains 217 calories, 13g of protein, and 8g of fat. This recipe serves 12. For $1.29 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe from Laa Loosh has 1691 fans. From preparation to the plate, this recipe takes approximately 2 hours. It is perfect for Winter. If you have garlic, light butter, whole milk mozzarella, and a few other ingredients on hand, you can make it. Overall, this recipe earns a tremendous spoonacular score of 97%. If you like this recipe, you might also like recipes such as Butternut Squash Macaroni & Cheese with Caramelized Onions & Spinach, Butternut Squash Puree with Caramelized Onions, and Pizza with Butternut Squash and Caramelized Onions.
Servings: 12
Preparation duration: 30 minutes
Cooking duration: 90 minutes
Ingredients:
1 tsp black pepper
4 cups butternut squash, cut into small cubes
1 tsp chili flakes
1 ½ cups fat free milk
15oz container fat free ricotta
1/2 cup fresh basil, finely chopped
1/4 cup fresh parsley, finely chopped
6 cloves garlic, minced
2 tbsp light butter (I used Brummel & Brown)
1/2 tsp nutmeg
1 tsp olive oil
3 large onions, thinly sliced
1/2 cup grated Parmesan
2 cups dry, high fiber pasta (like Ronzoni Smart Taste)
1/2 tsp dried sage powder
2 tsp salt
16 oz fresh spinach leaves
8oz fresh, whole milk mozzarella, sliced
1/4 cup whole wheat flour
Equipment:
frying pan
oven
paper towels
sauce pan
whisk
casserole dish
bowl
broiler
Cooking instruction summary:
InstructionsTo roast the butternut squash, preheat oven to 425F. Lightly spray the butternut squash with an olive oil mister and sprinkle with salt and pepper. Roast the butternut squash for about 30 minutes.Meanwhile, set a non-stick skillet over medium heat and heat olive oil. Then add cloves of garlic and a pinch of chili flakes. Heat until garlic begins to soften, about 2 minutes. Add in spinach and saut until spinach is completely wilted. Set aside on a paper towel to drain. Prepare pasta according to package directions. Drain and set aside.To caramelize the onions, melt 1 tablespoon of butter in a large nonstick skillet over medium heat. Add the onions with a tsp of salt and cook down for about 20-30 minutes, until onions turn brown. Set aside. To make the creamy sauce, bring the milk, nutmeg, sage, tsp pepper, and remaining chili flakes to a simmer. In a separate sauce pan, make the roux by melting the remaining tbsp. of butter and then adding in the flour. Stir until doughy (about one minute). Whisk the milk into the butter and flour mix (the roux). It should be smooth and velvety, not chunky or too thick. If it is, just add some more milk to thin it out. Add in the Parmesan, and whisk until smooth. Set aside.In a small bowl, combine ricotta, basil, remaining garlic, salt, pepper and chili flakes.Now, preheat the oven to 375.In a large, 5qt casserole dish, place a layer of noodles, spinach, butternut squash, onions, and then dot with a third of ricotta. Then cover with about 1/4 of the cream sauce. Repeat with the remaining ingredients until are used up.Then top evenly with the sliced mozzarella.Bake for about 20-25 minutes, or until bubbling. Turn the broiler on and bake for another 5 minutes, or until browned on top.Remove from oven and let cool for about 15-20 minutes.
Step by step:
1. To roast the butternut squash, preheat oven to 425F. Lightly spray the butternut squash with an olive oil mister and sprinkle with salt and pepper. Roast the butternut squash for about 30 minutes.Meanwhile, set a non-stick skillet over medium heat and heat olive oil. Then add cloves of garlic and a pinch of chili flakes.
2. Heat until garlic begins to soften, about 2 minutes.
3. Add in spinach and saut until spinach is completely wilted. Set aside on a paper towel to drain. Prepare pasta according to package directions.
4. Drain and set aside.To caramelize the onions, melt 1 tablespoon of butter in a large nonstick skillet over medium heat.
5. Add the onions with a tsp of salt and cook down for about 20-30 minutes, until onions turn brown. Set aside. To make the creamy sauce, bring the milk, nutmeg, sage, tsp pepper, and remaining chili flakes to a simmer. In a separate sauce pan, make the roux by melting the remaining tbsp. of butter and then adding in the flour. Stir until doughy (about one minute).
6. Whisk the milk into the butter and flour mix (the roux). It should be smooth and velvety, not chunky or too thick. If it is, just add some more milk to thin it out.
7. Add in the Parmesan, and whisk until smooth. Set aside.In a small bowl, combine ricotta, basil, remaining garlic, salt, pepper and chili flakes.Now, preheat the oven to 375.In a large, 5qt casserole dish, place a layer of noodles, spinach, butternut squash, onions, and then dot with a third of ricotta. Then cover with about 1/4 of the cream sauce. Repeat with the remaining ingredients until are used up.Then top evenly with the sliced mozzarella.
8. Bake for about 20-25 minutes, or until bubbling. Turn the broiler on and bake for another 5 minutes, or until browned on top.
9. Remove from oven and let cool for about 15-20 minutes.
Nutrition Information:
covered percent of daily need
