By KelBel on March 02, 2008
Photo by Francine88
Photo by Francine88
"This pasta casserole is a hearty yet elegant combination of whole wheat penne, rich butternut squash, toasted walnuts, ricotta and Parmesan cheese. From weightwatchers.com - 5 Points"
Serving Size: 1 (179 g)
Servings Per Recipe: 8
"I've made this recipe three times this Fall already and will be making it again tomorrow. Great meal that is even better for leftovers - Followed the recipe exactly the first time, but since then I have added sauted onions, mushrooms, garlic and spinach to the squash mixture. Thank you for this great seasonal recipe!"
"This was so lovely! I am amazed at how flavorful the sauce was, even before adding the squash. That could, of course, be due to the fact that I at least doubled the garlic!! I don't know that I would change a thing...I guess roasting a sliced onion to add to the sauce might be a nice touch, but definitely not necessary. I was short on thyme (aren't we all LOL!) so I used a mixture of sage and thyme. It was a beautiful early fall dish. My non-adventurous DH didn't love it, but if there are no tomatoes with his pasta he thinks something is wrong...argh. Thanks so much for posting!!"
"Not bad. I thought it was ok (tasted better the next day) but my boyfriend really like it. He is a much healthier eater than I. I added some caramelized onions and I sauteed the garlic with the onions instead of adding it to the milk mixture. I also used dried thyme (and didn't put any on the top), and prob only a 1/2 teaspoon because I had no idea how the conversion would work."
"This is a yummy Fall vegetarian supper. I used another reviewer's suggestion to roast 4 garlic cloves and a chunk of onion with the squash for extra flavor. Since I only had dried herbs, I added them to the white sauce while it simmered. Dumping the roasted veggies into the sauce, I used an immersion blender to puree the sauce to a very smooth consistency. This pasta dish plus a salad made for a lovely Sunday supper."
"I really liked this recipe. I used 5 large cloves of garlic and sauteed them with an onion in coconut oil to add to the milk mixture. I also used cottage cheese in place of ricotta. My husband and I liked it, but my kids were not fans. I really don't know why as it had a wonderful flavor. I will make this again."
"Good recipe. Next time I wouldn't mix the garlic in with the milk - I would try squeezing garlic over the squash before roasting it, and then drizzling that with olive oil. Or, very quickly fry the garlic and then add to the dish before putting into the oven.
The way it turned out by following this recipe, the garlic had a little bit of a 'boiled' flavour, which perhaps wasn't as nice as it coud be."
"Very tasty but a bit dry and took the squash about 2x as long as the recipe says for it to become tender. (Admittedly, I have been having a problem with my oven in general so it may not be related at all.) In fact, now that I think of it - the amount of time I had to cook them is the amount of time it usually takes to cook an entire halved acorn squash (almost an hour) so, it must be my oven. =( Delightful fall flavors in this and even the meat-eaters enjoyed it (with some meatballs added). Thank you for a tasty fall dish I plan to make again (once I get my oven fixed!)"
"This was really good! My DH, a card-carrying carnivore, didn't love it, but I think it grew on him b/c he took leftovers for lunch a couple days later. I will definitely make again!"
"A great vegetarian pasta dish that the meatlovers enjoyed also. I ended up mixing the walnuts in with the sauce but otherwise made as directed. Will make this one again maybe adding ionions and red capsicum when baking the pumpkin. Thanks for sharing"
"Great for kids, the squash was masked and my child actually thought it was cheese. They ate a bowlful."
"This was easy. We also put more garlic in, and it tasted delicious!"
"we loved this recipe! GREAT texture and flavor, not to mention impressive in appearance. I didn't have fresh Thyme, so I used dried...and I put in lots more garlic because we love it & increased the salt because to our taste it needed it. GREAT recipe, thanks!"
"This was delicious and relatively easy. The most difficult part was roasting the squash, but I did that ahead of time, so the dish came together very quickly. I mixed the ricotta into the sauce rather than dotting it on the top, and it turned out perfectly."