Butternut squash and parsnip baked pasta from Cooking Light Annual Recipes 2003: Every Recipe...A Year's Worth of Cooking Light Magazine by Cooking Light Magazine

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Notes about this recipe

  • VegasCook37 on November 06, 2023

    Made 11/2023. As any cooking light recipe of this (2003) age it could use a little more cheese I used what pasta I had on hand. Like any good pasta bake it will probably be better heated up the next day. Could double up on the spices as felt the pasta and squash were a bit bland I have other pasta/squash dishes I will make again before this. But will enjoy the leftovers as it makes more like 6 servings and not 4

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