Nothing celebrates fall flavors quite like this pasta casserole bursting with butternut squash. Skim milk helps create a creamy sauce that isn’t heavy or calorie-packed and black beans add even more fiber. Its orange and black color make a festive and healthy Halloween dinner – or serve it up as the perfect Thanksgiving side dish!


  1. Preheat oven to 400ºF. Place butternut squash on a baking sheet and toss with vegetable oil. Sprinkle with salt and pepper to taste. Roast until softened and golden, turning once (about 20 minutes). Reserve.
  2. While the squash is cooking, bring a large pot of salted water to a boil. Cook the cavatappi according to package directions. Drain and reserve.
  3. Heat a large saucepan over medium low heat. Add butter and garlic and cook until the garlic is aromatic (30 seconds). Whisking constantly, stir in the flour, taking care that the flour doesn’t brown. Continue to cook for 2 minutes.
  4. Whisk in the Dijon and milk. It will thicken as it gets hot. Whisk constantly; any lumps will smooth out. Cook for 5 – 7 minutes. Mixture will bubble and thicken.
  5. When it no longer changes in consistency, it’s done. Stir in the cavatappi, butternut squash, black beans and parsley.
  6. Spread into a 8”x8” pan. Sprinkle with breadcrumbs and place in the oven to heat through (about 15 minutes). Sprinkle with additional parsley before serving.

An exclusive recipe.

Makes 6 servings.

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