SPINACH, BUTTERNUT SQUASH, AND PASTA BAKE

SPINACH, BUTTERNUT SQUASH, AND PASTA BAKE image

Yield 12 servings

Number Of Ingredients 15

1 3-pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes
2 tablespoons olive oil
6 ounces dried cellentani pasta or other short pasta shape, such as cavatappi or gemelli
3 tablespoons butter
1 large onion, finely chopped (3/4 cup)
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 1/2 cups milk
2 cups shredded Fontina cheese (8 ounces)
1/2 cup grated Parmigiano-Reggiano cheese (2 ounces)
10 ounces fresh baby spinach, coarsely chopped
2 tablespoons finely snipped fresh sage
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup pine nuts

Steps:

Preheat the oven to 425 degrees F. In a shallow roasting pan combine squash and olive oil; toss to coat. Roast squash about 25 minutes or until tender, stirring once. Remove squash from oven; reduce oven temperature to 350 degrees F. Meanwhile, cook pasta according to package directions; drain andset aside. In a 6-quart Dutch oven melt the butter over medium heat. Add the onion and garlic; cook about 5 minutes or until onion is tender but not browned, stirring occasionally. Stir in the flour; cook and stir for 1 minute more. Add the milk all at once. Cook and stir until thickened and bubbly. Stir in cheeses until melted. Stir in spinach until wilted. Stir in sage, salt, and pepper. Gently stir in cooked pasta and squash until combined. Transfer pasta mixture to a 3-quart baking dish; cover with foil. Bake for 20 minutes. Remove foil and top with pine nuts. Bake, uncovered, for 10 to 15 minutes more or until heated through.