Baked pasta with butternut squash and Green Goddess salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Baked pasta with butternut squash and Green Goddess salad

Gluten-Free, Soy-Free, Vegetarian

2 Servings, 610 Calories/Serving

30–40 Minutes

Butternut squash and protein-rich, corkscrew-shaped quinoa fusilli make this comfort-food special a nutritional powerhouse. Naturally sweet, butternut squash is an easy vegetable for a kid to love. The fact that it’s an excellent source of fiber and vitamins A and C makes it a hit with parents, too.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ pound cubed peeled butternut squash
  • ½ pound Edison Grainery gluten-free quinoa fusilli
  • 1 lemon
  • 1 cup fresh ricotta
  • Sunbasket marinara (tomatoes - olive oil - fresh garlic - tomato paste - balsamic vinegar - salt - black pepper)
  • 2/3 cup grated Parmesan
  • Fresh basil
  • 1 romaine heart
  • 3 ounces shredded carrots
  • Sunbasket Green Goddess dressing (Greek yogurt - apple cider vinegar - scallions - fresh flat-leaf parsley - fresh garlic - salt)

Nutrition per serving

Calories 610, Total Fat 27g (35% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 30mg (10% DV), Sodium 840mg (37% DV), Total Carb. 74g (27% DV), Fiber 4g (14% DV), Protein 19g
Contains: Milk

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Roast the squash

On a sheet pan, toss the butternut squash with 1 tablespoon oil and season with salt and pepper. Spread in an even layer and roast, stirring halfway through, until tender, 18 to 20 minutes.
While the squash roasts, cook the fusilli.

2

Cook the fusilli

Heat the oven to 425ºF.
Bring a large sauce pot of generously salted water to a boil. Add the fusilli and cook until tender, 8 to 10 minutes. Drain and return the fusilli to the pot.
While the water heats and the fusilli cooks, make the ricotta topping.

3

Prep the lemon ricotta

  • Zest the lemon.
  • Juice the lemon.
In a small bowl, stir together the ricotta, lemon zest, and 1 tablespoon lemon juice. Season to taste with salt and pepper.

4

Assemble and bake the pasta

To the pot with the fusilli, add the marinara and squash and bring to a boil. Remove from the heat and scrape the pasta mixture to a large baking dish. Spoon the lemon ricotta on top and sprinkle with the Parmesan. Bake until the cheeses are melted, 10 to 12 minutes. While the pasta bakes, prepare the basil and the salad.

5

Prep the basil; make the salad

  • Strip the basil leaves from the stems; tear the leaves.
  • Trim the root end from the romaine; tear the leaves.
In a large bowl, toss together the romaine, carrots, and as much Green Goddess dressing as you like. Season to taste with salt and pepper.

Serve

Sprinkle the baked pasta with the basil and transfer to individual plates. Serve the salad on the side.

Kids Can!
  • Juice the lemon and stir together the lemon ricotta.
  • Top the pasta with the cheeses.
  • Strip and tear the basil leaves.
  • Tear the romaine.
  • Dress the salad and serve the meal.