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Creamy Butternut Squash Pasta Bake

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 650
A comforting and flavorful pasta bake featuring roasted butternut squash, creamy sauce, and crispy sage leaves for a perfect fall-inspired dish.

Ingredients

Pasta

  • 12 oz oz pasta (penne or rigatoni)

Butternut Squash

  • 1 medium (about 2 lbs / 900 g) g butternut squash, peeled and cubed

Olive Oil

  • 2 tbsp tbsp olive oil (for roasting the squash)

Heavy Cream or Coconut Milk

  • 1 cup (240 ml) ml heavy cream or full-fat coconut milk

Vegetable Broth

  • 1 cup (240 ml) ml vegetable broth

Gruyère Cheese

  • 1 cup (120 g) g Gruyère cheese, shredded

Parmesan Cheese

  • 1/2 cup (50 g) g Parmesan cheese, grated

Garlic Cloves

  • 2 cloves cloves garlic, minced

Salt and Pepper

  • to taste Salt and freshly ground black pepper

Fresh Sage Leaves

  • 15-20 leaves leaves fresh sage leaves

Unsalted Butter

  • 2 tbsp tbsp unsalted butter, melted

Salt

  • Pinch Pinch of salt

Instructions 

  • Preheat oven to 400°F (200°C). Roast seasoned squash for 25-30 minutes.
  • Cook pasta until al dente, then drain.
  • Blend roasted squash with garlic, cream, and broth until smooth. Season to taste.
  • Toss pasta with sauce, transfer to baking dish, and top with cheeses. Bake for 15-20 minutes until bubbly.
  • Fry sage leaves in butter until crisp, then garnish on top before serving.

Notes

For a vegan version, substitute coconut milk and olive oil, and skip the cheese.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: butternut squash