Baked Brie and Butternut Squash Pasta
Ingredients
- 1 small butternut squash
- 1 (8-oz) round Brie cheese
- 3 shallots, thinly sliced
- 2 Tbsp olive oil
- ½ cup white wine
- ½ tsp kosher salt
- ½ tsp freshly ground pepper
- 1 (12-oz) pkg bucatini pasta (or use spaghetti)
- ¼ cup half-and-half
- 1 Tbsp chopped fresh thyme
- 6 Tbsp freshly grated or shaved Parmesan cheese
- 6 Tbsp chopped pecans
Instructions
- Preheat oven to 400°F. Cut squash into thin slices to equal 5 cups. Remove top rind from Brie. Toss together squash, shallots, and 2 Tbsp oil in a 2-quart baking dish.
- Nestle cheese in center of dish, rind side down. Drizzle cheese and squash mixture with wine; sprinkle with salt and pepper.
- Bake 30 minutes or until cheese is bubbly and squash is lightly browned. Meanwhile, cook pasta according to package directions; drain, reserving ¼ cup pasta water.
- Stir half-and-half and reserved ¼ cup pasta water into squash and cheese until creamy. Toss pasta and thyme with squash mixture. Sprinkle with Parmesan and nuts.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
541
|
541
|
| Fat (g) | 24 | 24 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 21 | 21 |
| Carb (g) | 57 | 57 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 534 | 534 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
