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Recipe Courtesy of St. Charles Hospital

Serves 6-8


  • 1 pound whole-wheat elbow pasta
  • 1 pound butternut squash, peeled and diced into one-inch pieces
  • 1 teaspoon olive oil
  • 1/2 pound Spanish onion, minced
  • 1 cup chicken broth
  • 1 1/2 cups 2% milk
  • 1/2 cup ricotta, part skim
  • 6 ounces cheddar cheese, grated
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 teaspoon olive oil
  • 1 tablespoon chopped parsley
  • 3 tablespoon panko breadcrumbs


  • Cook pasta until done. Reserve 1 cup of pasta water, then strain and cool pasta.
  • Cook onions in olive oil in a large sauté pan until fragrant.
  • Add squash and continue to cook over medium flame until onions sweat.
  • Add stock and milk, bring to a simmer and continue to cook until squash is tender.
  • Puree with an immersion blender.
  • Season with salt, pepper and nutmeg.
  • In a large bowl combine cooked pasta, reserved pasta water, sauce, grated cheese and ricotta cheese.
  • Mix well.
  • Place into casserole dish.
  • Moisten panko breadcrumbs with olive oil and mix with chopped parsley.
  • Sprinkle breadcrumb mixture on top of pasta.
  • Bake at 350 degrees for 20-25 minutes, until hot.
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