SQUASH AND RICOTTA PASTA BAKE
This creamy butternut squash pasta bake is really simple to whip up and full of flavour
Provided by Jamie Oliver
Categories Lunch & dinner recipes Bonfire night recipes Italian Pasta bake Lunch & dinner recipes Mains Pasta & risotto
Time 1h20m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat your oven to 200°C/400°F/gas 6. Place the squash on a baking tray, drizzle with olive oil and pop in the hot oven for around 15 minutes, or until tender.
- Pour a couple of lugs of olive oil into a large frying pan, add the garlic and basil stalks and fry for a couple of minutes. Add your tomatoes to the pan, breaking them up with a wooden spoon and bring to the boil. Drop in the roasted squash, bring to the boil, then simmer for 10 minutes.
- Meanwhile, bring a large pot of salted water to the boil, add the penne and cook for a couple of minutes less than it says on the packet. Drain, then toss with the sauce.
- Tear up the basil leaves and sprinkle into the pan with some salt and pepper. Stir in the ricotta and the stock, then bring back to the boil.
- Rub a large baking tray, ovenproof pan or earthenware dish with olive oil and spoon in all the pasta and sauce. Tear over the ball of mozzarella and top with the Parmesan. Rub the sage leaves with a little olive oil and put on top.
- Pop it into the preheated oven and bake for 15 minutes or until golden and bubbling. Serve with a crisp green salad.
- Tip: If you're a chilli freak like me, try adding a chopped fresh chilli to your tomato sauce.
Nutrition Facts : Calories 793 calories, Fat 23.7 g fat, SaturatedFat 9.2 g saturated fat, Protein 31.6 g protein, Carbohydrate 121.7 g carbohydrate, Sugar 22.4 g sugar, Sodium 2.47 g salt, Fiber 10.1 g fibre
SYN FREE ROASTED BUTTERNUT SQUASH AND ZUCCHINI PASTA BAKE
This recipe is gluten free, vegetarian, Slimming World and Weight Watchers friendlyExtra Easy - syn free per servingGreen/Vegetarian - syn free per servingWW Smart Points - Gluten Free - use gluten free pasta
Provided by Shevy (Slimming Eats)
Time 1h15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 200c/400f (gas mark 6)
- Add the butternut squash to a dish, add the garlic powder, some salt and black pepper, spray over the top with spray oil and roast in the oven for 30 mins.
- While the squash is roasting. Add the pasta to a saucepan of boiling hot salted water and cook till al dente.
- Once the butternut squash is done, add the an oven proof dish with the pasta, chopped zucchini and cream of tomato soup and mix to combine.
- Top with the parmesan and mozzarella and bake in the oven for 30 minutes, till the cheese is melted and lightly golden.
- Enjoy!!
Nutrition Facts : ServingSize 1 serving, Calories 491, Fat 9.5 g, SaturatedFat 4.8 g, Cholesterol 26.9 mg, Sodium 553 mg, Carbohydrate 81.5 g, Fiber 6.1 g, Sugar 2.2 g, Protein 23 g
SPICY BUTTERNUT SQUASH PASTA WITH SPINACH
Here's a vegetable-filled pasta bake that comes together in under an hour. The most time-consuming part of this recipe is prepping the squash. You can buy precut squash, or cut it yourself: Trim the ends so that it can stand up flat. Use a sturdy vegetable peeler to remove the skin. Cut off the bulbous part from the neck. Scoop the seeds out of the bulbous part. Half the squash lengthwise, then cube it. If you're sensitive to heat, leave out the jalapeños, or remove the seeds before slicing into rounds and placing on top.
Provided by Yasmin Fahr
Categories dinner, weekday, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large covered pot of heavily salted water to a boil.
- Meanwhile, in a 12-inch ovenproof skillet with high sides and a tight-fitting lid (or a Dutch oven), heat the oil over medium-high until shimmering. Add the squash and season with salt, cumin and red-pepper flakes. Cook, stirring every minute, until squash becomes browned in spots and feels just tender, 6 to 8 minutes.
- Meanwhile, heat the oven to 400 degrees. Add the pasta to the boiling water and cook, uncovered, until not quite al dente, 3 to 4 minutes less than the package instructions. (It should be a little too firm to the bite.) Reserve 1 cup of the pasta water and drain. If the pasta is done before the squash, then stir in a drizzle of olive oil so that it doesn't stick together.
- When the squash is just tender, add the broth. Bring to an active simmer, cover and cook, stirring occasionally, until the squash is soft and easily mashable, 10 to 12 minutes. Turn off the heat, then use a potato masher or the back of a wooden spoon to crush about half of the butternut squash and leave the rest chunky. Season the squash to taste, keeping in mind that salty Parmesan will be added soon.
- Add the cooked pasta to the skillet along with 1 cup reserved pasta water and 1/2 cup grated Parmesan, stirring vigorously to combine. Stir in the spinach one handful at a time until it shrinks down a little.
- Sprinkle the top with the remaining 1/4 cup Parmesan, the mozzarella and jalapeño, then place in the oven, on a sheet pan if you are worried about dripping. Cook until the top is melted and browned in spots, 12 to 15 minutes. Drizzle with olive oil, top with parsley and serve.
BUTTERNUT SQUASH, SAUSAGE, SPINACH & MUSHROOM PASTA BAKE
Combine the sweet earthy flavour of butternut squash with sausage, spinach, mushrooms and sage in this hearty pasta bake. It takes a little effort but it's well worth it
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 1h30m
Yield Serves 4-6
Number Of Ingredients 17
Steps:
- Heat the oven to 200C/180 fan/gas 6. Whisk together the vinegar and half the olive oil. Put the squash in a roasting tin and toss with the dressing, the chilli and seasoning. Squeeze the sausagemeat out of the skins, roll into small meatballs (you should have about 35). Arrange around the squash and roast for 35-40 mins, turning halfway, until the squash is tender and the meatballs are caramelised.
- Meanwhile, melt the butter in a saucepan over a medium heat, until bubbling. Add the sage and allow to sizzle for a few minutes, or until crisp. Remove using a slotted spoon and set aside on a plate lined with kitchen paper. By this point, the butter should have browned. Stir in the flour and cook for a few seconds, then gradually pour in the milk, whisking continuously until you have a smooth sauce, about 7-10 mins. Add the nutmeg and some seasoning, stir in the parmesan until melted, then stir in the mustard.
- Oil a medium-sized baking dish. Cook the pasta following pack instructions until al dente, then drain and run under cold running water. Heat the remaining oil in a pan over a medium heat and fry the mushrooms with a pinch of salt for a few minutes, until softened and caramelised. Add the garlic, then the greens, stirring until the greens wilt, then add to the white sauce along with the squash, pasta and half the fried sage, adding up to 50ml milk or water if it's too thick.
- Pour into the baking dish, then add the meatballs. Scatter over the remaining sage, the reserved squash seeds, and grate over the extra parmesan. Roast for 25-30 mins, until golden and bubbling. Allow to settle for 10 mins before serving.
Nutrition Facts : Calories 799 calories, Fat 39 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 26 grams protein, Sodium 1.3 milligram of sodium
More about "syn free roasted butternut squash and zucchini pasta bake food"
BAKED BUTTERNUT SQUASH PASTA - BEST FALL COMFORT FOOD
From sipandfeast.com
5/5 (4)Total Time 1 hr 5 minsCategory Main CoursePublished Sep 3, 2021
ROASTED BUTTERNUT SQUASH PASTA - MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.8/5 (23)Total Time 50 minsCategory EntreeCalories 403 per serving
- Slice your squash in half lengthwise, leaving skin on (reserve the other half for another use, such as Butternut Squash Soup!). NOTE: Your squash should be bright orange in color. If pale, it’d be best to try another squash. Scoop out seeds and discard or compost.
- Rub squash in a bit of oil and sprinkle with salt and pepper. Place garlic cloves on the prepared baking sheet and top with squash cut-side down (the squash should cover the garlic so it doesn’t burn). Bake for 35-40 minutes, or until the skin is blistered, golden brown, and a knife inserted into the squash comes out very easily.
PASTA WITH CHUNKY ROASTED BUTTERNUT SQUASH - EVERYDAY …
From everydayhealthyrecipes.com
Reviews 21Category Dinner, LunchCuisine Vegan, VegetarianTotal Time 50 mins
- Place the squash, tomatoes and garlic in a baking tray, season, drizzle with 2 tablespoons of oil and roast for about 35- 40 minutes or until tender. Remove from the oven, slice or chop the garlic, put it back in the tray and mix with the vegetables.
- While the vegetables are in the oven cook the pasta (al dente) in salted water (with the bay leaf). Strain and set aside.
BUTTERNUT SQUASH PASTA BAKE - THROUGH THE FIBRO FOG
From throughthefibrofog.com
BEST BUTTERNUT SQUASH, ZUCCHINI AND TOMATO GRATIN RECIPE - PARADE
From parade.com
SYN FREE ROASTED BUTTERNUT SQUASH ZUCCHINI PASTA BAKE - PINTEREST
From pinterest.com
OVEN BAKED SPIRALIZED BUTTERNUT SQUASH AND CELERIAC
From slimmingeats.com
10 BEST BUTTERNUT SQUASH ZUCCHINI RECIPES | YUMMLY
From yummly.com
SYN FREE ROASTED BUTTERNUT SQUASH ZUCCHINI PASTA BAKE - PINTEREST
From pinterest.com
CREAMY OVEN-ROASTED ZUCCHINI & SUMMER SQUASH
From eatingwell.com
ROASTED BUTTERNUT SQUASH & ZUCCHINI - BLYTHES BLOG
From blythesblog.com
SYN FREE ROASTED BUTTERNUT SQUASH ZUCCHINI PASTA BAKE
From pinterest.ca
ROASTED BUTTERNUT SQUASH RECIPE (OVEN BAKED)
From lecremedelacrumb.com
ROASTED BUTTERNUT SQUASH WITH ZUCCHINI AND ROSEMARY
From sproutingzen.com
SPAGHETTI SQUASH BAKE | SLIMMING EATS
From slimmingeats.com
EASY ROASTED BUTTERNUT SQUASH WITH ZUCCHINI AND ONION
From homemadenutrition.com
CREAMY BUTTERNUT SQUASH PASTA RECIPE - LOVE AND …
From loveandlemons.com
EASY ROASTED BUTTERNUT SQUASH SOUP (GLUTEN FREE, PALEO, VEGAN)
From smallfootprintfamily.com
TOM KERRIDGE'S CREAMY BUTTERNUT SQUASH PASTA BAKE | DINNER …
From goodto.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love