Seasonal / Holidays

Roasted Squash Pastina

Prep Time: 10 min  |  Cook Time: 25 min  |  Servings: 4  |  Calories: 470
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Roasted Squash Pastina
Prep Time
10 min
Cook Time
25 min

This meal will truly leave everyone at the table speechless. A beautiful presentation of a hollowed out squash shell filled with a puree made from winter squash in a savory broth made from fresh thyme, cooked turkey in a chicken broth with onion and cooked pastina with a topping of Sargento® Shredded Parmesan Cheese or Parmesan & Romano Cheese.

  • 1 pkg. (32 oz.) reduced sodium chicken broth
  • 2 Tbsp. olive oil
  • 1 cup finely chopped onion
  • 1 tsp. chopped fresh thyme leaves
  • 12 oz. (2 cups) pastina or orzo pasta
  • 1 cup Roasted Winter Squash Puree (ingredients and directions below)
  • 1/2 cup cubed cooked turkey (optional)
  • 3/4 cup (3 oz.) Sargento® Shredded Parmesan Cheese or Parmesan & Romano Cheese, divided
  • =Roasted Winter Squash Puree
  • 1 large butternut squash (about 3 lbs.), peeled, cut into 1-inch cubes
  • 1/2 cup (1 stick) butter
  • 2 Tbsp. finely chopped fresh sage
  • 1/4 cup unsulfured molasses
  • 1/4 cup balsamic vinegar
  • 2 Tbsp. sugar
  • 2 tsp. Toasted Spice Rub* (optional)
  1. Bring the stock to a boil in a medium saucepan. Reduce heat to medium-low to maintain a simmer.
  2. In a large skillet, heat oil over medium heat. Add onion; cook 5 minutes or until softened, stirring occasionally. Add about 2 cups of the hot broth to skillet; bring to a boil. Stir in pastina; simmer until most of liquid is absorbed, stirring frequently. Continue stirring, adding 1/2 cup broth at a time (each time broth is almost all absorbed) until pasta is al dente, 15 to 18 minutes. (Method is similar to making risotto. Do not let pasta absorb all of the broth as it should be like a thick soup. If mixture seems dry after all broth is added, water may be added 1/4 cup at a time.)
  3. Stir in roasted squash and, if desired, turkey. Stir well and heat through. Season to taste with salt and freshly ground black pepper. Stir in 1/2 cup cheese until melted. Transfer to serving bowls; top with remaining 1/4 cup cheese.
  4. DIRECTIONS FOR ROASTED WINTER SQUASH PUREE: Place squash in a large bowl; season to taste with salt and freshly ground black pepper. Melt butter in a medium skillet over medium-high heat until foaming subsides and butter begins to turn a golden brown. Stir in sage; remove from heat. Carefully stir in molasses, vinegar, sugar and Toasted Spice Rub. Return to heat; simmer 2 minutes, stirring frequently.
  5. Pour mixture over squash; toss well and transfer mixture to a heavy 15 x 10-inch jelly roll pan, spreading squash into one layer.
  6. Bake in a preheated 400°F oven 1 hour or until very tender and caramelized, stirring at least once.
  7. Pour squash and pan juices into a food processor; process until smooth. Serve immediately as a side dish or stir into cooked polenta or pastina.

Serving Size 4

Calories 470

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 14.00g 23%
Sat. Fat 5.20g 26%
Mono Unsat. Fat 7.10g
Poly Unsat. Fat 0.90g
Cholesterol 16mg 5%
Sodium 1206mg 54%
Total Carbohydrate 67g 22%
Dietary Fiber 4g 16%
Sugars 0g
Protein 18g
Vitamin A 11RE
Vitamin C 5mg 8%
Calcium 240mg 24%
Iron 3mg 17%