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–+ servings

Butternut Squash Pasta Bake

Butternut Squash Pasta Bake is a cozy and comforting vegetarian dinner made with tender pasta coated in a creamy roasted butternut squash sauce and topped with melted cheese. This dish combines the natural sweetness of squash with savory garlic, herbs, and Parmesan for a rich, satisfying flavor. Baked until golden and bubbly, it’s perfect for fall and winter evenings or anytime you want a hearty meatless meal that the whole family will enjoy.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Ingredients Method Nutrition Notes

Ingredients
 
 

  • 1 medium butternut squash peeled and cubed (about 4 cups)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 12 oz penne or rigatoni pasta
  • 2 tbsp butter
  • 3 garlic cloves minced
  • 1 cup milk
  • 1/2 cup vegetable broth
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 2 tbsp fresh parsley chopped

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss cubed butternut squash with olive oil, salt, pepper, and thyme. Spread on the baking sheet and roast for 25–30 minutes until tender and lightly caramelized.
  3. Meanwhile, cook pasta in salted boiling water until just al dente. Drain and set aside.
  4. In a saucepan, melt butter over medium heat. Add garlic and cook 1 minute until fragrant. Stir in roasted squash, milk, and vegetable broth. Blend with an immersion blender (or in a regular blender) until smooth and creamy.
  5. Stir Parmesan cheese into the squash sauce. Adjust seasoning to taste.
  6. In a large bowl, combine cooked pasta and squash sauce. Transfer to a greased 9x13-inch baking dish.
  7. Sprinkle mozzarella evenly over the top.
  8. Bake uncovered for 15–20 minutes until bubbly and golden.
  9. Garnish with fresh parsley before serving.

Nutrition Facts (per serving)

Calories: 430kcalCarbohydrates: 58gProtein: 18gFat: 15g

Notes

For extra richness, add a pinch of nutmeg to the sauce.
Swap mozzarella for Gruyère or fontina for a different cheesy flavor.
This dish can be made ahead and baked just before serving.

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