Just made this this afternoon. YUM! The house smells fantastic and it was so simple to prepare. Spicy fresh ginger complements the sweet roasted winter squash and shallots in this easy recipe. Serve with a grilled cheese sandwich for a simple supper.

Yield: 6 servings (serving size: 2/3 cup soup and 1 teaspoon chives)

Ingredients

• 4 cups (1-inch) cubed peeled butternut squash (about 1 1/2 pounds)
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 4 large shallots, peeled and halved
• 1 (1/2-inch) piece peeled fresh ginger, thinly sliced
• 2 1/2 cups fat-free, less-sodium chicken broth
• 2 tablespoons (1-inch) slices fresh chives
• Cracked black pepper (optional)

Preparation

1. Preheat oven to 375°.

2. Combine first 5 ingredients in a roasting pan or jelly-roll pan; toss well. Bake at 375° for 50 minutes or until tender, stirring occasionally. Cool 10 minutes.

3. Place half of squash mixture and half of broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large saucepan. Repeat procedure with remaining squash mixture and broth. Cook over medium heat 5 minutes or until thoroughly heated. Top with chives and pepper, if desired.

Nutritional Information

Calories:

112 (20% from fat)

Fat:

2.5g (sat 0.4g,mono 1.7g,poly 0.3g)

Protein:

3.3g

Carbohydrate:

22.4g

Fiber:

3.6g

Cholesterol:

0.0mg

Iron:

1.6mg

Sodium:

266mg

Calcium:

84mg

We're a part of a local farmer's coop and as such we have been inundated with Butternut Squash. I've decided to branch out and try some new recipes for BN squash since, let's be realistic , having it the same way every time gets really old fast. This recipe caught my eye, well, because of the bacon. Bacon makes everything better, right?

Source: Cooking Light

Mini penne pasta works well in this dish since it's about the same size as the squash. You can also use elbow macaroni, shell pasta, or orecchiette.

Yield: 5 servings

Ingredients

• 3/4 teaspoon salt, divided
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon freshly ground black pepper
• 3 cups (1-inch) cubed peeled butternut squash
• Cooking spray
• 6 sweet hickory-smoked bacon slices (raw)
• 1 cup thinly sliced shallots
• 8 ounces uncooked mini penne (tube-shaped pasta)
• 1/4 cup all-purpose flour
• 2 cups 2% reduced-fat milk
• 3/4 cup (3 ounces) shredded sharp provolone cheese
• 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese

Preparation

Preheat oven to 425°.

Combine 1/4 teaspoon salt, rosemary, and pepper. Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture. Bake at 425° for 45 minutes or until tender and lightly browned. Increase oven temperature to 450°.

Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 1/2 teaspoons drippings in pan; crumble bacon. Increase heat to medium-high. Add shallots to pan; sauté 8 minutes or until tender. Combine squash mixture, bacon, and shallots; set aside.

Cook pasta according to the package directions, omitting salt and fat. Drain well.

Combine flour and 1/2 teaspoon salt in a Dutch oven over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add provolone, stirring until cheese melts. Add pasta to cheese mixture, tossing well to combine. Spoon pasta mixture into an 11 x 7-inch baking dish lightly coated with cooking spray; top with squash mixture. Sprinkle evenly with Parmesan cheese. Bake at 450° for 10 minutes or until cheese melts and begins to brown.

Nutritional Information

Calories:

469 (28% from fat)

Fat:

14.4g (sat 7.3g,mono 4.4g,poly 0.9g)

Protein:

22.1g

Carbohydrate:

66.6g

Fiber:

6.8g

Cholesterol:

40mg

Iron:

3.5mg

Sodium:

849mg

Calcium:

443mg