baked acorn squash and parsnip pasta
this is a great fall comfort dish and also a great way to get your little one to try some new squashes and root veggies. littlefoodie will eat most anything if it is served with pasta and coated with fresh parm! the recipe itself came from cookinglight however a little tweaking and it was perfect. i served it with Trader Joe's apple and maple chicken sausages that i grilled. the sweetness of the maple syrup and apple really complimented the earthy parsnip.
1 small yellow onion, small diced
3 garlic clvs, minced
1 green acorn squash, peeled and diced into bite size pieces
4 parsnips, peeled and diced
1 tsp sage
few sprigs of fresh parsely, chopped
pinch of red pepper
1/4 tsp nutmeg, fresh grated is best!
1/4 cup balsamic vinegar
half a bag of penne pasta, cooked al dente
3/4 cup parm cheese
2 tbl unsalted butter
2 1/2 unbleached flour
1 1/4 cup milk, room temp
preheat oven to 37F.
saute onion and garlic in olive oil. add squash, sage, parsley, nutmeg, red pepper and salt and pepper. cook on med heat about 10 min or until almost soft. add balsamic vinegar and cook a couple minutes. turn heat on low and continue to cook another 10 min. add 1/2 cup of parm and stir together.
heat butter in a small saucepan. whisk in flour and cook fo about 3 min on med heat. add milk slowly, whisking while pouring in. heat until couple minutes until thickened.
add penne to baking dish and pur over squash mixture. pour milk over and mix all together. sprinkle remaining 1/4 cup of cheese. bake about 30 min.