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Ingredients

• 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

Description

This Meatless Dish Combines Two Autumn Vegetables That I Love. It's Warming, Spicy, And Very Satisfying. It's Homey Enough To Serve On Weeknights And Festive Enough To Serve During The Holidays.

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