Butternut Squash Sausage Spinach Mushroom Pasta Bake Recipes

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BAKED ZITI WITH SQUASH & MUSHROOMS



Baked Ziti with Squash & Mushrooms image

Add Baked Ziti with Squash & Mushrooms to your dinner menu repertoire. Butternut squash, mushrooms and fresh rosemary are always a winning trio! Try them in this delicious Baked Ziti with Squash & Mushrooms for eight.

Provided by My Food and Family

Categories     Pasta

Time 45m

Yield 8 servings

Number Of Ingredients 10

3 cups ziti pasta, uncooked
1 tsp. oil
3 cups cubed peeled butternut squash (1/2-inch pieces)
1/2 lb. sliced fresh mushrooms
3 cloves garlic, minced
1 tsp. finely chopped fresh rosemary
1 can (14.5 oz.) fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 pkg. (5 oz.) baby spinach leaves
1-1/2 cups KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided

Steps:

  • Heat oven to 375ºF.
  • Cook pasta in large saucepan as directed on package, omitting salt.
  • Meanwhile, heat oil in large nonstick skillet on medium heat. Add squash and mushrooms; cook and stir 8 min. or until squash is tender. Add garlic and rosemary; cook and stir 1 min. Add broth and Neufchatel; cook and stir 2 to 3 min. or until Neufchatel is completely melted and mixture is well blended.
  • Drain pasta. Add to squash mixture in skillet along with the spinach and 1/2 cup shredded cheese; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.
  • Bake 15 to 20 min. or until heated through. Top with remaining shredded cheese; bake, uncovered, 5 min. or until melted.

Nutrition Facts : Calories 280, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 13 g

BUTTERNUT SQUASH, SAUSAGE, SPINACH & MUSHROOM PASTA BAKE



Butternut squash, sausage, spinach & mushroom pasta bake image

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

1 tbsp cider or white wine vinegar
2 tbsp olive oil , plus extra for the dish
1 butternut squash (about 900g), peeled, deseeded and cut into 2-3cm cubes
pinch of chilli flakes
6 sausages (about 400g)
50g unsalted butter
small bunch of sage (about 10 leaves)
50g plain flour
600ml whole milk , plus extra for topping up, if needed
½ nutmeg , grated
40g grated parmesan , plus extra to serve
1 tbsp Dijon mustard
400g fusilli
70g mushrooms , sliced
1 garlic clove , crushed
100g kale , chard or spinach, chopped
50g pumpkin seeds

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

SAUSAGE & MUSHROOM STUFFED SQUASH



Sausage & Mushroom Stuffed Squash image

Familiar ingredients make this dish comforting for me. The cheddar cheese is the same kind my family has used for years to make grilled cheese sandwiches. And the croutons remind me of Thanksgiving dinners. -Eliane Oneyear, River Forest, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 13

3 medium acorn squash
1-1/2 cups water
1 pound bulk pork sausage
1/2 pound sliced baby portobello mushrooms
1 large onion, chopped
1 celery rib, chopped
1 garlic clove, minced
1/2 cup white wine or beef broth
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup salad croutons
1/2 cup 2% milk
1/3 cup shredded Parmesan cheese
1 cup (4 ounces) sharp shredded cheddar cheese, divided

Steps:

  • Cut squash in half; discard seeds. Place cut side down in an ungreased 15x10x1-in. baking pan. Add water. Cover and bake at 350° for 40-50 minutes or until tender., Meanwhile, in a large skillet, cook the sausage, mushrooms, onion, celery and garlic over medium heat until meat is no longer pink; drain. Add wine. Bring to a boil; cook until liquid is reduced by half. Stir in the soup, croutons, milk, Parmesan and 3/4 cup cheddar cheese., Drain water from squash. Turn squash over; stuff with sausage mixture. Sprinkle with remaining cheddar cheese. Bake, uncovered, for 20-25 minutes or until heated through.

Nutrition Facts : Calories 463 calories, Fat 25g fat (11g saturated fat), Cholesterol 55mg cholesterol, Sodium 977mg sodium, Carbohydrate 43g carbohydrate (10g sugars, Fiber 6g fiber), Protein 16g protein.

SAUSAGE-STUFFED BUTTERNUT SQUASH



Sausage-Stuffed Butternut Squash image

Sausage, bread crumbs, and cheese make this stuffed butternut squash out of this world!

Provided by SPEARL20

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h25m

Yield 4

Number Of Ingredients 9

1 (2 pound) butternut squash, halved and seeded
8 ounces bulk pork sausage
¼ cup chopped onion
2 cloves garlic, minced
⅓ cup grated Parmesan cheese
½ cup soft bread crumbs
½ teaspoon dried parsley
½ teaspoon dried oregano
¼ teaspoon cayenne pepper

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Place squash halves in a shallow pan and cover with water.
  • Roast in the preheated oven until tender, 35 to 45 minutes. Remove from the oven and cool partially, about 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
  • Meanwhile, heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; do not drain fat. Add onion and garlic to sausage and cook and stir over medium-high heat until onion has softened, about 5 minutes.
  • Remove flesh from squash, leaving 1/3-inch flesh in the shell to keep it sturdy. Mix squash flesh, sausage mixture, Parmesan cheese, bread crumbs, parsley, oregano, and cayenne together in a bowl. Stuff squash shells with mixture.
  • Bake in the preheated oven for 25 minutes.

Nutrition Facts : Calories 295.4 calories, Carbohydrate 31.7 g, Cholesterol 37.8 mg, Fat 14.4 g, Fiber 5 g, Protein 13.1 g, SaturatedFat 5.4 g, Sodium 648.5 mg, Sugar 5.8 g

SPICY BUTTERNUT SQUASH PASTA WITH SPINACH



Spicy Butternut Squash Pasta With Spinach image

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

Kosher salt
3 tablespoons olive oil, plus more for serving
1 medium butternut squash (about 2 1/2 pounds), peeled, seeds removed and cut into 1/2-inch cubes (about 6 cups)
1 tablespoon ground cumin (see Tip)
1/2 teaspoon red-pepper flakes, plus more as needed
1 pound penne or other tubular pasta
1 cup low-sodium vegetable broth (or water)
3/4 cup grated Parmesan
3 packed cups baby spinach
1 (8-ounce) ball fresh mozzarella, torn into bite-size chunks
1 jalapeño, sliced into rounds
1/3 cup flat-leaf parsley and tender stems, roughly chopped

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.

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