Creamy Butternut Squash Pasta Bake
This golden, cheesy pasta bake is comfort food with a fall-forward twist. Butternut squash melts into a creamy, cozy sauce laced with nutmeg, herbs, and two cheeses—perfect for weeknight warmth or a crowd-pleasing side dish.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 1 hr 5 mins
- Yield: 8 1x
Ingredients
6 cups uncooked whole wheat pasta shells
8 cups ½-inch cubed uncooked butternut squash
4 tbsp olive oil
1 tsp salt
1 tsp pepper
½ tsp nutmeg
1 ½ cups low-sodium chicken or vegetable stock
3 cups skim milk, unsweetened almond, or coconut milk
12 oz freshly grated fontina cheese
4 oz freshly grated parmesan cheese
4 tbsp unsalted brown butter
4 tbsp fine breadcrumbs
Fresh chopped herbs (sage, basil, cilantro, thyme), for garnish
Instructions
Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, pepper, and nutmeg. Spread on a baking sheet and roast for 25–30 minutes until tender.
Cook pasta shells until al dente. Drain and set aside.
In a blender, combine roasted squash, stock, and milk. Blend until smooth and creamy.
In a large pot over medium heat, melt brown butter. Stir in the squash sauce, then fold in fontina and parmesan until melted and smooth.
Mix in cooked pasta until well coated. Transfer to a greased baking dish.
Sprinkle with breadcrumbs and bake uncovered for 20–25 minutes, until golden and bubbly.
Top with fresh herbs before serving.
Nutrition
- Calories: 420
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 17g
Find it online: http://minikitchenmagic.com/creamy-butternut-squash-pasta-bake/