Weight Watchers Recipe: Baked Pasta with Butternut Squash and Ricotta

Ingredients 2 spray(s) cooking spray 20 oz butternut squash, fresh, peeled and cubed* 1/8 tsp table salt, for cooking pasta 12 oz uncooked whole-wheat pasta, penne 1 1/4 cup(s) fat-free skim milk 2 tbsp white all-purpose flour 2 tsp minced garlic 1/2 tsp table salt 1/4 tsp black pepper, freshly ground, or to taste 1 tbsp thyme, fresh, chopped, divided 1/2 cup(s) part-skim ricotta cheese 1/3 cup(s) grated Parmesan cheese, Parmigiano-Reggiano recommended 1/4 cup(s) chopped walnuts, toasted Instructions Preheat oven to 375ºF. Coat a baking sheet with cooking spray. Coat a 2 1/2- to 3-quart baking dish with cooking spray. Place squash on prepared baking sheet; roast until tender, about 20 to 30 minutes. Place in a large bowl and mash. Meanwhile, bring a large pot of salted water to a boil. After squash has been roasting for about 10 minutes, cook pasta according to package directions; drain and return to pot. In a medium saucepan, whisk together milk, flour, garlic, salt and pepper. Bring to a boil over medium-high heat, whisking frequently; reduce heat to low and simmer, stirring often, until thickened, about 2 minutes. Remove from heat; stir in mashed squash and 2 1/2 teaspoons of thyme. Add sauce to pasta; toss to mix and coat. Transfer pasta mixture to prepared baking dish; dot with spoonfuls of ricotta and then sprinkle with Parmesan and walnuts. Bake until top is lightly browned in a few spots, about 15 to 20 minutes; remove from oven and sprinkle with remaining 1/2 teaspoon of thyme. Yields about 1 cup per serving. Place squash on prepared baking sheet; roast until tender, about 20 to 30 minutes. Place in a large bowl and mash. POINTS® Value: 5 Servings: 8 Preparation Time: 25 min Cooking Time: 60 min Level of Difficulty: Moderate Recipe courtesy of Weight Watchers