Looking for a cheesy dinner using Progresso® broth? Then check out this butternut squash and pasta dish that’s baked to perfection.
Butternut Squash Pasta Bake
- Prep Time 25 min
- Total 50 min
- Servings 6
- Ingredients 11
Ingredients
- 3 cups uncooked penne pasta (9 oz)
- 2 packages (12 oz each) frozen butternut squash
- 1 cup milk
- 1 cup Progresso™ chicken broth (from 32-oz carton)
- 2 cups shredded Italian cheese blend (8 oz)
- 1/4 cup butter or margarine, cut into pieces
- 1/4 cup pine nuts, toasted
- 2 tablespoons chopped fresh sage leaves
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Additional chopped fresh sage, if desired

Make With
Progresso Broth
Instructions
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Step1Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In Dutch oven, cook pasta as directed on package, using minimum cook time; drain and return to Dutch oven.
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Step2Meanwhile, cook squash in microwave as directed on package. In 3-quart saucepan, mix cooked squash, milk, broth, 1 cup of the cheese and the butter. Cook over medium heat 4 to 5 minutes, stirring occasionally, until butter and cheese are melted. Remove from heat; stir in pine nuts, 2 tablespoons sage, the salt and pepper.
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Step3Stir squash mixture into pasta. Spoon into baking dish; sprinkle with remaining 1 cup cheese. Place baking dish on cookie sheet.
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Step4Bake uncovered 20 to 25 minutes or until lightly browned and cheese is melted. Garnish with additional sage.
Nutrition
Nutrition Facts
Serving Size: 1 Serving
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
Free
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