Baked Pasta With Butternut Squash And Ricotta

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Kraft Foods


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20 oz. butternut squash, fresh, peeled and cubed*

12 oz. uncooked whole-wheat penne pasta

1 1/4 cups fat-free skim milk

2 Tbsp. white all-purpose flour

2 tsp. minced garlic

1/2 tsp. table salt

1/4 tsp. black pepper

1 Tbsp. thyme, fresh, chopped, divided

1/2 cup part-skim ricotta cheese

1/3 cup grated parmesan cheese, parmigiano-reggiano recommended

1/4 cup chopped walnuts, toasted

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