Butternut Squash has been very inexpensive in stores right now and is very nutritious. I love the nutty taste of this recipe but it is not overwhelming or overpowering. I found the original recipe on the Weight Watchers website as it is “WW Friendly.” It creates 8 servings. Each serving is 7 Weight Watchers points.
If want to save time, you can sometimes find cubed butternut squash in your produce section. I’ve done it both ways and you will pay a little more for convenience but something that extra time saved is worth the cost. If I can find butternut squash at ALDI, I’ll purchase it there. If not, I might spend a little extra and get it already cubed!
Once you get your butternut squash cut up, place in a single layer on a pan and cook at 375 degrees until soft and tender. This should be around 20-30 minutes.
Find the rest of the directions in the printable recipe below!
- 20 oz butternut squash, peeled and cubed
- 12 oz penne pasta
- 1¼ cup milk, skim
- 2 tablespoons all purpose flour
- 2 teaspoons minced garlic
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon thyme
- ½ cup ricotta cheese
- ⅓ cup freshly grated parmesan cheese
- ¼ cup pecans, chopped
- Roast butternut squash at 375 degrees for 20-30 minutes or until tender. Put in large bowl and mash.
- While butternut squash is roasting, cook penne pasta per directions.
- In medium saucepan, combine milk, flour, garlic, salt, and pepper. Bring to a boil and whisk frequently. Reduce heat and simmer. Stir often until thicken.
- Remove from heat and stir in squash and thyme.
- Toss pasta with sauce and coat.
- Place into baking dish.
- Dot top of pasta with spoonfuls of ricotta.
- Sprinkle with parmesan and pecans.
- Bake at 375 degrees for 15-20 minutes.