Creamy Butternut Squash Pasta Bake Recipe

Cheesy Butternut Squash Pasta Bake

Ingredients

Roasted Veggies

• 1½ lb cubed butternut squash (½-inch / 1.25 cm cubes, about 5 cups)
• 1 large yellow onion, diced (about 2 cups)
• 3 cups chopped mushrooms (cremini, shiitake, or a mix)
• 1 tablespoon extra virgin olive oil, plus extra for roasting
• ½ teaspoon fine sea salt
• ¼ teaspoon black pepper

Crispy Walnut Breadcrumbs

• 1 tablespoon extra virgin olive oil
• ⅓ cup panko breadcrumbs
• ¼ cup chopped walnuts (raw and unsalted)

Pasta and Sauce

• 1 lb dried rigatoni or penne
• 3 tablespoons extra virgin olive oil
• 4 cloves garlic, minced
• ⅓ cup all-purpose flour
• 3 cups milk
• 2 cups vegetable broth
• 1 teaspoon dried sage
• 1 tablespoon fresh thyme leaves
• 1 teaspoon fine sea salt
• ¼ teaspoon black pepper
• 3 cups chopped kale (see notes)
• 2 cups shredded aged cheddar
• 1½ cups shredded low-moisture mozzarella

Instructions

1. Preheat: Place oven racks in the upper and lower thirds and heat the oven to 425°F (220°C).
2. Roast the vegetables: Line two baking sheets with parchment. Spread the cubed butternut squash on one sheet and the diced onion plus mushrooms on the other. Drizzle with olive oil, season with salt and pepper, and toss to coat. Place the squash on the upper rack and roast until golden and tender, about 25 minutes.
3. Cook the pasta: While the vegetables roast, bring a large pot of salted water to a boil and cook the pasta for about 2 minutes less than the package’s al dente time. Drain and set aside.
4. Make the walnut breadcrumbs: In a large pot (big enough for pasta and sauce), warm 1 tablespoon olive oil over medium-low heat. Add the panko and chopped walnuts and cook, stirring, until golden, 4–6 minutes. Transfer to a small bowl and season with salt and pepper to taste.
5. Start the sauce: Wipe the pot clean, then warm 3 tablespoons olive oil over medium heat. Add the minced garlic and cook until fragrant and light golden, about 2 minutes. Stir in the flour to form a roux, then whisk in the milk and vegetable broth. Add dried sage, fresh thyme, salt and pepper. Bring to a gentle simmer, then cook, stirring, until the sauce thickens slightly and coats the back of a spoon, 1–3 minutes. Reduce heat to low.
6. Combine: Add the cooked pasta to the sauce and stir to coat. Fold in the chopped kale and the roasted squash, mushrooms and onion. The mixture should be generously saucy.
7. Assemble and bake: Combine the shredded cheddar and mozzarella in a bowl. Transfer half the pasta mixture into a 9×13-inch (23×33 cm) casserole dish, sprinkle with half the cheese, then add the remaining pasta and top with the remaining cheese. Bake on the upper rack until bubbling and golden, 10–15 minutes. Sprinkle with the walnut-panko crumbs and serve hot.

Notes

1. Walnuts: Pecans can be used instead, or omit the nuts if there is an allergy.
2. Thyme: Fresh thyme gives a milder, brighter flavor. If using dried thyme, use about one-third the amount.
3. Kale: Curly kale offers a vivid color and texture; lacinato kale or spinach are acceptable swaps.
4. Mozzarella: Use low-moisture (pizza) mozzarella rather than fresh mozzarella to avoid excess moisture in the bake.
5. Rack position: The top rack helps the cheese brown. If your casserole is deep, you may need to lower the rack slightly during baking.
6. Make ahead: Cool sauce and pasta before combining, assemble the casserole (without breadcrumbs), cover tightly and refrigerate up to 2 days. Allow to sit at room temperature while the oven preheats, then bake as directed. Toast the breadcrumbs just before serving for best texture.
7. Storage & reheating: Leftovers keep in the refrigerator for up to 3 days. Reheat in the microwave or in a 350°F (177°C) oven covered with foil until warmed through.

Nutrition (per serving)

Calories: 659 kcal | Carbohydrates: 73 g | Protein: 27 g | Fat: 30 g | Saturated Fat: 12 g | Sodium: 952 mg | Fiber: 7 g | Sugar: 12 g | Vitamin A: 10447 IU | Vitamin C: 29 mg | Calcium: 515 mg | Iron: 3 mg