Last Call for Winter Veggies!

With Spring imminently upon us, it's time for the farmers' markets to switch out their produce section.  I really dislike cold weather, but I really love winter food: spices like cinnamon and nutmeg, warm stews and casseroles, and nutritious and versatile butternut squash.  Recent thunderstorms in Atlanta had me craving something warm and cozy.  I figured it was a good idea to get rid of some winter vegetables in my fridge.

Butternut Squash and Parsnip Baked Pasta (adapted from Cooking Light)

 {personal photo}

Ingredients

• 1 T olive oil
• 1 c finely chopped onion
• 1/4 t crushed red pepper flakes
• 2 garlic cloves, minced
• 2  c cubed peeled butternut squash
• 1 c chopped parsnip
• 1 T fresh sage
• 1/4 t nutmeg
• 1/4 t allspice
• 1/2 t salt, divided
• 1/2 t black pepper, divided
• 2  cups  uncooked penne pasta
• 1/2  cup  (2 ounces) grated fresh Parmesan cheese, divided
• Cooking spray
• 1 1/2  T butter
• 2 T all-purpose flour
• 1 c skim milk

Directions

• Preheat oven to 375°.
• Heat oil in a large nonstick skillet over medium-high heat. Add onion, red pepper, and garlic; sauté 1-2 minutes, until the onions begin to turn yellow. Don't overcook here!  Add squash and parsnip; sauté 10 minutes. Stir in sage, parsley, nutmeg, allspice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; remove from heat.
• While the veggies are sautéing, cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1 cup cooking liquid. Combine squash mixture, pasta, and 1/4 cup cheese in an 11 x 7-inch baking dish coated with cooking spray, tossing gently to combine.
• While pasta is cooking, make the roux.  Melt butter in a medium saucepan over medium heat. Add flour; cook 1-3 minutes, stirring constantly with a whisk. Add milk; cook 3-5 minutes, stirring constantly with a whisk. Gradually add reserved cooking liquid; cook 2 minutes or until thick, stirring constantly with a whisk. Add 1/4 teaspoon salt and 1/4 teaspoon pepper.  The amount of time you cook after each addition will depend on the starch-to-fat ration in your base.  Eyeball it!
• Pour milk mixture over pasta mixture; sprinkle with 1/4 cup cheese. Bake at 375° for 30 minutes or until lightly browned.

Estimated Nutrition Facts (serving size - 2 c)

• Calories - 437
• Total Fat - 13.4g (Saturated -  6.1g, Monounsaturated - 5.1g, Polyunsaturated - 1g)
• Protein - 16.5g
• Total Carbs - 63.6g
• Fiber - 5.3g
• Cholesterol - 25mg
• Iron - 3.1mg
• Sodium - 607mg
• Calcium - 297mg

What's your favorite winter ingredient?  Are you excited for new seasonal vegetables?