Friday, October 26, 2012

Butternut Squash & Parsnips Baked Pasta

Last week's CSA share included a butternut squash, parsnips, shallot & leeks... among other yummy vegetables!

My boss mentioned how excited she was to make her favorite pasta dish with her share.  It is a butternut squash baked pasta dish and is a cooking light recipe.  I asked her to share the recipe and it turned out pretty good.  As usual I didn't measure anything - so when the parsnip flavor was a bit overwhelming, I really had no one to blame but myself.

This recipe reminded me a lot about a recipe my friend Jerry made for me a few times.  It was so good and he has taught me to make it but I rarely do because of the thick fattening cream sauce.  While making the recipe from Cooking Light, I realized I can use the same technique in Jerry's recipe & cut much of the fat.  This was a very exciting revelation because I love baked pasta dishes, especially when those pasta dishes consist of squash or sweet potato.  I may just leave the parsnips out and roast those to eat solo from now on.

This is a terrible picture but... at least I took one.... AFTER we ate 1/2 the tray haha

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