Butternut Squash And Parsnip Baked Pasta

• 1 tablespoon olive oil
• 1 cup finely chopped onion
• 1/4 teaspoon crushed red pepper
• 2 garlic cloves, minced
• 2 cups (1/2-inch) cubed peeled butternut squash
• 1 cup chopped parsnip
• 1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
• 1 tablespoon chopped fresh or 1 teaspoon dried parsley
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/2 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 2 cups uncooked penne pasta
• 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
• Cooking spray
• 1 1/2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup 1% low-fat milk

1. Preheat oven to 375u0b0.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion, red pepper, and garlic; saute 3 minutes. Add squash and parsnip; saute 10 minutes. Stir in sage, parsley, nutmeg, allspice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; remove from heat.
3. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1 cup cooking liquid. Combine squash mixture, pasta, and 1/4 cup cheese in an 11 x 7-inch baking dish coated with cooking spray, tossing gently to combine.
4. Melt butter in a medium saucepan over medium heat. Add flour; cook 3 minutes, stirring constantly with a whisk. Add milk; cook 5 minutes, stirring constantly with a whisk. Gradually add reserved cooking liquid; cook 2 minutes or until thick, stirring constantly with a whisk. Add 1/4 teaspoon salt and 1/4 teaspoon pepper.
5. Pour milk mixture over pasta mixture; sprinkle with 1/4 cup cheese. Bake at 375u0b0 for 30 minutes or until lightly browned.
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olive oil, onion, red pepper, garlic, parsnip, sage, parsley, ground nutmeg, ground allspice, salt, black pepper, penne pasta, parmesan cheese, cooking spray, butter, flour, milk

Taken from www.myrecipes.com/recipe/butternut-squash-parsnip-baked-pasta (may not work)