Description

Super decadent, creamy and cheesy, this baked penne with squash from Giada is so luxurious yet healthy. I’ve lightened it up a bit, reduced the servings and changed the proportions. You’re going to love every bite.

Ingredients

Scale

1 delicata squash (12 – 18 oz.)
4 oz. whole wheat or chickpea penne
2 Tablespoons grass-fed butter
Half of a small Vidalia onion, peeled & chopped (or 1 shallot)
2 – 3 cloves garlic, peeled & chopped
1/2 teaspoon salt
2 Tablespoons white whole wheat or all-purpose flour
1 cup 2% milk
1 cup fat free half & half
4 oz. grass-fed goat cheese
1/2 cup part-skim mozzarella cheese
1/2 teaspoon aleppo pepper flakes (or 1/4 teaspoon red pepper flakes)
Trader Joe’s 21 Seasoning Salute or your favorite non-salt seasoning, to taste
5 – 6 oz. frozen broccoli, thawed and chopped
1 cup chopped cooked turkey or chicken (optional)
1/4 cup freshly shredded parmesan
For the crunchy topping: 1/4 cup seasoned breadcrumbs + 1/2 cup shredded part-skim mozzarella cheese

Instructions

Preheat the oven to 400 F. If you don’t have a pan that can go from stovetop to oven, spray a casserole pan with cooking spray. Bring a pot of salted water to boil in medium saucepan, add the pasta and let cook according to package instructions.
Slice off the ends of the squash, then slice lengthwise, scoop out the seeds and slice both halves into thin half-moon slices.
In a large saucepan, melt the butter, then add the onion and garlic and saute until the onion is soft and translucent. Add the pepper flakes and salt, then stir in the flour and cook for another two minutes, stirring frequently. While whisking, slowly add the milk, then add the goat cheese and 1/2 cup of mozzarella. The sauce should begin to thicken. Taste and add salt, pepper, or seasonings to your taste. Add the squash slices, reduce heat to a low simmer and let cook for about 10 – 15 minutes while you prep the rest of the dish.
Drain the pasta and thaw and chop the broccoli. If using, chop up the turkey. Toss together the breadcrumbs with 1/2 cup of mozzarella.
If you are NOT using the stovetop-to-oven dish, pour the sauce with squash into the prepared casserole dish. Add the turkey and broccoli to the sauce mixture and stir to mix, then then top with the drained penne and the shredded parmesan. Gently stir to mix in the penne. Sprinkle with the seasoned breadcrumb mixture, then bake at 400 for 20 – 25 minutes or until the sauce is bubbly all over and the crumbs are toasted and browned. Enjoy!

Notes

© Copyright 2020, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.