Baked Butternut Squash Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
55 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
Description
This recipe for Baked Butternut Squash Pasta uses a sauce originating from softened butternut squash cooked with onions, tomato paste, sage, and chicken stock for depth and subtle sweetness. The sauce is mixed with pasta cooked slightly under al dente to maintain firmness during baking. Parmigiano Reggiano and shredded mozzarella both enrich the dish with savory, creamy notes.
Layering and covering the casserole before baking cooks the pasta fully and melts the cheese without drying. Finishing with a brief uncovered or broiled step allows the cheese topping to brown slightly, creating a contrast between tender pasta and a golden crust.
Serving this casserole warm highlights the balance of squash sweetness, herbaceous sage, and cheeses, making it suitable as a vegetarian main or side. Fried sage leaves can garnish and add crispy texture.
Microwaving the squash briefly aids peeling. Keeping the lid slightly ajar during sauce cooking encourages evaporation and softening. Leftovers store up to three days and reheat well.
Ingredients
- 1 pound penne pasta or rigatoni, ziti, etc
- 2 tablespoons butter unsalted
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 ounces tomato paste
- 2 cups chicken stock low sodium
- 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 butternut squash for a few minutes softens the skin, making it easier to peel and cube.
- Keep the sauce partially covered to promote evaporation and help squash cook faster and soften thoroughly.
- Use parchment paper under the foil when baking to keep cheese from sticking; alternatively, lightly oil the foil.
- For garnish, fry sage leaves in olive oil for 60-90 seconds until crispy and use them as a visual and textural contrast.
- Store any leftovers in the refrigerator for up to three days and reheat in the microwave until warm.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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