Butternut Squash Penne Pasta & Presto Pasta Nights

Butternut Squash Penne Recipe

Adapted from Eats Well With Others



Large butternut squash, peeled and chopped into smaller cubes (I had 3 lbs, 10 oz)

1 lb. ground turkey

1 large onion, chopped

3 large garlic cloves, minced

2 1/2 tsp ground cumin

1/4 tsp ground cinnamon

1/8 tsp cayenne pepper

1 can crushed tomatoes, undrained

1 cup chicken broth (more if necessary)

14 oz. multi-grain or whole wheat pasta (I used Barilla Plus)

1/4 cup chopped fresh cilantro, divided

1/4 cup parmesan cheese, grated (optional)



1. Preheat the oven to 450. Spray squash with olive oil cooking spray. Sprinkle generously with salt and pepper and toss to coat. Transfer squash to a large rimmed baking sheet. Roast until tender and brown around the edges, 30-35 minutes. Remove from oven and set aside.




2. Saute ground turkey and onions in cooking spray. Saute until ground turkey is browned and onions soften, about 7-8 minutes. Add garlic and spices; stir 1 minute. Stir in tomatoes and broth and bring to a boil, scraping up any browned bits. Reduce heat and simmer until mixture thickens, about 5 minutes. Stir in squash. Season to taste with salt and pepper.




3. Cook pasta in large pot of salted boiling water until just tender but still firm to the bite. Return pasta to the pot. Add turkey squash mixture, half of the cilantro, and half of the cheese. Toss.  Season with salt and pepper. Transfer to bowls and garnish with remaining cilantro and cheese.



Total calories = 2800 calories

10 huge servings = 280 calories per serving



2 servings Butternut Squash Penne = 560 calorie dinner



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Calories calculated from calorieking.com. Some numbers are approximate and rounded.