Delicata Squash and Parsnip Baked Pasta
Yields four servings.
– 1 tablespoon rendered duck fat (olive oil or butter may be substituted)
– 1 cup finely chopped onion
– 1/4 teaspoon crushed red pepper
– 2 garlic cloves, minced
– 2 cups (1/2-inch) cubed peeled delicata 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 fettuccine pasta, I used Fiesta Fettucini from Al Dente
– 1/2 cup Italian blend shredded cheese, divided
– Cooking spray
– 1 1/2 tablespoons rendered duck fat (olive oil or butter may be substituted)
– 2 tablespoons all-purpose flour
– 1 cup 1% low-fat milk
– 1 cup vegetable broth
Preheat oven to 375 degrees F.
Heat duck fat in a large nonstick skillet over medium-high heat. Add onion, red pepper, and garlic; sauté 3 minutes. Add squash and parsnip; sauté 10 minutes. Stir in sage, parsley, nutmeg, allspice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; remove from heat.
Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl. 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.
Melt rendered duck fat 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 broth; cook 2 minutes or until thick, stirring constantly with a whisk. Add 1/4 teaspoon salt and 1/4 teaspoon pepper.
Pour milk mixture over pasta mixture; sprinkle with 1/4 cup cheese. Bake for 30 minutes or until lightly browned.