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:

Quickview
221k Calories
13g Protein
7g Total Fat
25g Carbs
50% Health Score
Limit These
Calories
221k
11%

Fat
7g
12%

  Saturated Fat
4g
26%

Carbohydrates
25g
8%

  Sugar
6g
7%

Cholesterol
26mg
9%

Sodium
661mg
29%

Get Enough Of These
Protein
13g
27%

Vitamin K
209µg
199%

Vitamin A
8977IU
180%

Manganese
0.76mg
38%

Calcium
319mg
32%

Vitamin C
25mg
31%

Folate
101µg
25%

Copper
0.41mg
21%

Phosphorus
204mg
20%

Selenium
14µg
20%

Magnesium
69mg
17%

Potassium
551mg
16%

Vitamin B2
0.23mg
14%

Vitamin B6
0.26mg
13%

Fiber
3g
13%

Vitamin E
1mg
11%

Iron
2mg
11%

Vitamin B12
0.64µg
11%

Vitamin B1
0.14mg
9%

Zinc
1mg
9%

Vitamin B3
1mg
6%

Vitamin B5
0.49mg
5%

Vitamin D
0.49µg
3%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Hearty Meaty Fall Soup
Sweet and Sour Spareribs
Peppernut Snowmen Cookies
Chocolate Souffle with Vanilla Cream
Strawberry Cheesecake Parfaits
Cranberry Walnut Tart
Mesclun with Glazed Pecans, Goat Cheese and Dijon-Mustard Vinaigrette
Chocolate Bread Pudding with Two Chocolate Sauces & Almond Bark
Goto (beef tripe) congee
Overnight Injera
Food Trivia

California is the world's 5th largest supplier of food.

Food Joke

How can you tell the difference between a can of chicken soup and a can of tomato soup? Read the label.

Popular Recipes
Beef Cottage Pie

Foodista

Black Bean Enchiladas

Faithful Provisions

Daikon Noodles and Broccolini with Asian Pork Meatballs

Inspiralized

Quinoa Salad with Cumin Lime Vinaigrette

Nourished Kitchen

Five-Spice Pork Medallions with Kumquats and Peppers

My Gourmet Connection