Butternut-Squash & Sage Pasta Bake

This pasta bake is built on roasted butternut squash, fresh sage and three cheeses. The squash is cubed and roasted first, then tossed with garlic, sage, spinach and ricotta, mixed with the cooked pasta and baked under a layer of mozzarella and Parmesan until golden and bubbly. It serves 4 and takes about an hour from start to finish.

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Most of the work is ahead of the oven: the squash roasts while the pasta boils, and everything comes together in one large bowl before it goes into the baking dish.

The Ingredients and Their Jobs

The recipe card at the bottom lists the amounts. Here is what each part does.

• Butternut squash (1 pound): the main ingredient. Roasting gives it a sweet, nutty flavor, and its soft texture works well with the pasta.
• Pasta (12 ounces): any shape you like, though penne or fusilli catch the creamy mixture and the vegetables well.
• Olive oil (1 tablespoon): used to roast the squash, where it helps the pieces caramelize.
• Garlic (2 cloves) and fresh sage (1 teaspoon): sage has an earthy flavor that suits squash. The garlic is minced and the sage chopped.
• Spinach (2 cups): it wilts into the pasta and adds green color.
• Ricotta (1 cup): makes the filling creamy and helps hold the pasta and vegetables together.
• Mozzarella (1 cup, shredded): melts into a golden, bubbly top layer.
• Parmesan (1/2 cup, grated): salty, with umami. A little extra on top just before serving adds more.
• Salt and pepper: used on the squash before roasting, and to adjust the seasoning after the pasta is mixed in.

Putting It Together

Heat the oven to 375°F (190°C). Peel, seed and cube the squash, keeping the pieces a similar size so they roast evenly, then toss them with the olive oil, salt and pepper and roast until tender. Cook the pasta until al dente and drain it.

In a large bowl, combine the roasted squash, garlic, sage, spinach, ricotta and half of the mozzarella and Parmesan. Fold in the pasta and taste for seasoning. Move everything to a baking dish, cover it with the remaining mozzarella and Parmesan, and bake for 25-30 minutes, until golden and bubbly.

For a crisper top, bake with foil over the dish and take it off for the last 10 minutes so the cheese browns.

Time and Make-Ahead

Prep takes 20 minutes, which covers peeling and cubing the squash, cooking the pasta and chopping the garlic and sage. Cooking takes 40 minutes, including 25-30 minutes in the oven. That adds up to about 1 hour. Measuring and chopping the night before saves time.

The dish can also be assembled ahead. Put it in the baking dish, cover it with foil and keep it in the refrigerator until you are ready to bake.

Swaps and Additions

• Protein: cooked chicken, turkey or crumbled sausage makes it heartier.
• Cheese: gouda or fontina in place of the mozzarella gives a sharper flavor. Goat cheese or feta adds tang.
• Vegetables: roasted red peppers, zucchini or mushrooms can join the squash.
• Gluten-free: use a gluten-free pasta, such as brown rice or quinoa pasta.
• Heat: red pepper flakes or a dash of cayenne goes well with the sweet squash.
• Seasoning: a pinch of nutmeg.

What to Serve with It

A spinach salad with a light vinaigrette cuts the richness of the cheese. Garlic bread or warm focaccia is good for soaking up leftover cheese and sauce. If you are pouring wine, a white such as Sauvignon Blanc fits the creamy, earthy flavors. Sprinkle extra grated Parmesan on top before serving.

Nutrition per Serving

A serving (about 1 cup) has approximately 450 calories, 20 grams of fat (10 grams saturated), 55 grams of carbohydrates, 6 grams of fiber, 6 grams of sugar, 18 grams of protein and 800 milligrams of sodium.

FAQ

Can I make it ahead of time?

Yes. Assemble the bake, cover it and refrigerate it until you are ready to bake.

Is it vegetarian?

Yes, as long as the cheeses are made without rennet.

Can I substitute the pasta?

Yes. Gluten-free pasta works, and so do spiralized vegetables if you want something lower in carbs. Adjust the cooking time to whatever you choose.

What goes well with it?

A simple side salad or garlic bread.

How long do leftovers keep?

Up to three days in an airtight container in the refrigerator. Reheat in the oven or microwave until warmed through.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us