Syn Free Roasted Butternut Squash Zucchini Pasta Bake

I love easy simple dinners and this certainly ticked all the boxes. This Syn Free Roasted Butternut Squash Zucchini Pasta Bake is a perfect family friendly meal.

Yesterday was a quite a busy day, kids were off School, the weather was glorious, so I knew I wanted dinner all prepared, so I could just place in the oven and not have to stress about.

A pasta bake seemed perfect. So it was a simple case of browsing what I already had on hand in the fridge that I could combine with some pasta for dinner.

The day before I had cooked up another batch of my delicious Cream of Tomato Soup (as the kids really loved that). There was a tub of some leftovers that caught me eye and I just knew it would be a perfect sauce for the pasta and would save me time on that part of the dish.

I grab some leftover butternut squash and a zucchini and settled for a veggie pasta bake, because the more speed foods the better right?

Cubing up the butternut squash, I seasoned with some salt, pepper and garlic powder and sprayed with oil and got that into the oven to roast while I cooked up the pasta and prepared the other ingredients.

The zucchini I just chopped up, no sautéing or cooking as it cooks pretty quickly, so is fine to just go into the Roasted Butternut Squash Zucchini Pasta Bake just as it is

Then all that is left to do, is mix all together, top with some cheese - because a pasta bake just has to have cheese, right? and then pop in the oven and it's all done.

For sides I just served this Roasted Butternut Squash Zucchini Pasta Bake with a simple salad of mixed baby green, red onion and pomegranate. I love adding pomegranate to salads, the pips add a lovely crunchy sweetness to the salad.

Drizzle on top a dressing of you choice or check out this low syn ranch dressing  or syn free lime and cilantro dressing.

Looking for some more recipes to try? – Previously on Slimming Eats

• 1 year ago: Feta Stuffed Chicken with Roasted Red Pepper Sauce
• 2 years ago: Asian Chicken Meatballs
• 3 years ago: Chicken and Asparagus Bake
• 4 years ago: Steak with Creamy Mushroom Peppercorn Sauce
• 5 years ago: Salmon and Leek Pasta Bake
• 6 years ago: Bombay Beef Curry
• 7 years ago: Low Syn Best Ever Spaghetti Bolognese

with many more recipes in my full: Recipe Index

It was a perfect day for eating this  Roasted Butternut Squash Zucchini Pasta Bake out on the patio in the garden. Such a yummy family meal.

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Syn Free Roasted Butternut Squash and Zucchini Pasta Bake

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

This recipe is gluten free, vegetarian, Slimming World and Weight Watchers friendlyExtra Easy - syn free per servingGreen/Vegetarian - syn free per servingWW Smart Points - Gluten Free - use gluten free pasta

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Ingredients

• 3.5 cups (840ml) of leftover cream of tomato soup (click for recipe)
• 300g (10.5oz) of pasta of choice
• 400g (14oz) of butternut squash - chopped
• 1 zucchini (courgette) - chopped
• ¼ tsp of garlic powder
• 100g (3.5oz) of mozzarella - 2 HEa's
• 60g (2oz) of parmesan - 2 HEa's
• salt and black pepper 
• spray oil
• fresh chopped parsley

Instructions

1. Preheat oven to 200c/400f (gas mark 6)
2. Add the butternut squash to a dish, add the garlic powder, some salt and black pepper, spray over the top with spray oil and roast in the oven for 30 mins.
3. While the squash is roasting. Add the pasta to a saucepan of boiling hot salted water and cook till al dente.
4. Once the butternut squash is done, add the an oven proof dish with the pasta, chopped zucchini and cream of tomato soup and mix to combine.
5. Top with the parmesan and mozzarella and bake in the oven for 30 minutes, till the cheese is melted and lightly golden.
6. Enjoy!!

Notes

Healthy Extra A servings of cheese can vary from the UK to the USA, so adjust accordingly. 

Nutritional information is an estimate and is to be used for informational purposes only.

Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.

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Nutrition Information

Yield 4 Serving Size 1 serving
Amount Per Serving Calories 491Total Fat 9.5gSaturated Fat 4.8gCholesterol 26.9mgSodium 553mgCarbohydrates 81.5gFiber 6.1gSugar 2.2gProtein 23g

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