The pasta is gooey and hearty enough to feel decadent, yet light and vegetal enough to convince you you are eating something healthy!
Adapted from Martha Stewart.
I like to make my own squash puree with butternut and/or kabocha squash, both of which have sweeter, more dense flesh than pumpkin. To do this, slice a medium-sized winter squash in half lengthwise with a sharp, large chef's knife. Leave the seeds in for now, and place it cut-side down on an oiled, rimmed baking sheet. Roast at 350ºF until very tender and collapsing slightly. Let cool, scoop out and discard the seeds and strings, then puree the flesh in a food processor. Alternately, you can use a can of pumpkin or butternut squash puree. I used corn and quinoa macaroni here, but penne works well, too. I used sprouted wheat bread for the breadcrumbs, but you can use any bread you like.
All ounce measurements are by weight.
Nutritional values are based on one of eight servings.