Baked Butternut Squash Pasta
User Reviews
5.0
51 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
1 hr 5 mins
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Servings
4
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Calories
670 kcal
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Course
Main Course
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Cuisine
Italian
Baked Butternut Squash Pasta
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Creamy butternut squash sauce is tossed with penne pasta, sage, mozzarella, and Parmigiano Reggiano cheese, and baked until melty in this dish that celebrates the flavors of Fall.
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Ingredients
- 1 pound penne or rigatoni, ziti, etc.
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 ounces tomato paste
- 2 cups low sodium chicken stock
- 5 cups butternut squash cubed
- 1/4 cup sage chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3/4 cup parmigiano reggiano grated
- 1/2 pound mozzarella cheese shredded, divided
Instructions
- Preheat oven to 400f and set rack to the middle level. Saute onion in the butter and olive oil over medium-low heat until soft (about 5 minutes).
- Add in the tomato paste, chicken stock, butternut squash, chopped sage, salt, pepper, and cook partially covered over medium heat until the squash is fork-tender (about 20 minutes).
- Meanwhile, cook pasta in salted water to very al dente. About 2 minutes less than the package instructions.
- In a large bowl add half of the butternut squash sauce and the pasta. Add in the Parmigiano Reggiano cheese and 2/3's of the shredded mozzarella. Gently mix together.
- Place a layer of butternut squash sauce into the bottom of a 9 by 13" baking dish. Add the pasta and top with the remaining sauce and the remaining shredded mozzarella.
- Cover with parchment paper then foil and bake for 20 minutes. Remove the covering and cook for 10 more minutes. If you want the cheese browned broil for 1-2 minutes, but watch carefully to avoid burning. Let rest for 5-10 minutes before serving. Enjoy!
Notes
- Microwaving the whole butternut squash for 3 minutes can help soften the hard skin and make peeling easier.
- When cooking the sauce keep the lid slightly cracked to encourage a bit of evaporation and to help the hard squash soften more quickly.
- Covering the pasta with a layer of parchment paper, then foil, prevents the cheese from sticking. If you don't have parchment paper try wiping a bit of oil onto the foil to prevent sticking.
- Fried sage leaves can be used as a garnish for a nice visual effect. To cook, just fry the sage leaves for 60-90 seconds in a 1/4" layer of hot olive oil.
- Leftovers can be saved for up to 3 days and can be reheated in the microwave until warm.
Nutrition Information
Show Details
Calories
670kcal
(34%)
Carbohydrates
109.6g
(37%)
Protein
23.3g
(47%)
Fat
18.7g
(29%)
Saturated Fat
7.1g
(36%)
Cholesterol
27mg
(9%)
Sodium
836mg
(35%)
Potassium
833mg
(24%)
Fiber
8.4g
(34%)
Sugar
10.4g
(21%)
Calcium
221mg
(22%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 670 kcal
% Daily Value*
| Calories | 670kcal | 34% |
| Carbohydrates | 109.6g | 37% |
| Protein | 23.3g | 47% |
| Fat | 18.7g | 29% |
| Saturated Fat | 7.1g | 36% |
| Cholesterol | 27mg | 9% |
| Sodium | 836mg | 35% |
| Potassium | 833mg | 18% |
| Fiber | 8.4g | 34% |
| Sugar | 10.4g | 21% |
| Calcium | 221mg | 22% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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