This baked butternut squash pasta is comforting, creamy and so delicious! It is packed with autumn flavours including three different types of cheeses, spinach, sage and topped with honey glazed walnuts and crispy sage for that added crunch. A perfect meatless family dinner!
I must say this is one of my favourite casserole recipes that I have made. I am not big on casseroles but every now and then, especially now during the fall/winter months, I do find they are a great make ahead meal. All you need is pasta, with a sauce, some cheese and can’t forget the herbs and spices, along with garlic to flavour things up!
This pasta bake recipe starts with the roasted butternut squash with garlic and sage. Then they are added to a food processor with the cheeses, cream, oregano and seasonings with pasta water to create a creamy consistency. The pasta is coated with the sauce and then baked with mozzarella cheese. The final step is to garnish with crispy sage, honey glaze walnuts and more Parmesan cheese. There you have it, an absolute delicious, cozy and comforting dinner!!
Love this cozy flavourful pasta bake recipe and it is a perfect dish any day of the week! This recipe does require a few extra steps but it is worth it! Once the ingredients are added to the food processor, the sauce is creamy, luxurious and I would suggest to taste it if it needs a little more salt and pepper. Don’t let the season go by without making this fabulous pasta dish!
INGREDIENTS AND TIPS
- Butternut squash: is the best option for this recipe
- Extra virgin olive oil: I recommend a good quality of olive oil
- Seasonings: salt and pepper
- Herbs: fresh sage and dried oregano
- Pasta: my choice for this recipe was rigatoni
- Onion: I used a white cooking onion and shallots can be substitute for a mild onion flavour
- Spinach: use baby spinach or roughly chop large spinach leaves
- Cream: I used 10% or milk can be substituted
- Cheeses: colby or gouda cheese, Parmesan and mozzarella
- Chili flakes: optional is you prefer no heat
- Unsalted butter
- Honey
- Walnuts
HOW TO MAKE THIS RECIPE
Preheat oven to 400℉
Line a baking sheet with parchment, toss together butternut squash, garlic, sage leaves, olive oil, salt and pepper. Bake for about 15 minutes and toss, then bake for another 15 minutes until the squash is tender and slightly golden.
Meanwhile, over medium-high heat, boil water in a sauce pot, then add salt and pasta and follow the package instructions until the pasta is al dente. Drain and reserve 1 cup of the pasta water.
Using a skillet, over medium to low heat, saute the onions until tender, then add spinach and cook until they are softened. Set aside.
Add the squash, cream, cheese, Parmesan, oregano, chili flakes if using into the food processor. Pour in 3/4 cup of the reserved pasta water. Season with salt and pepper. Add the remaining pasta water if needed for a creamier sauce.
Coat the bottom of a baking dish with olive oil, add the pasta, onion and spinach mixture and pour the sauce over the warm pasta and coat the pasta and with the extra sauce, fill in the holes. Add the mozzarella cheese. Baking for 30 minutes until the sauce starts to become golden and bubbly.
While the pasta is baking, using the same skillet, melt butter over medium to low heat, add walnuts, stirring until coated, then add honey. Saute for about 2 minutes until the walnuts start to become golden. Transfer walnuts to a plate, then add the sage leaves, saute until then start to sizzle and become crispy about 1-2 minutes. Set aside.
Remove the casserole from the oven, top with honey glazed walnuts, crispy sage and Parmesan cheese. ENJOY!
Serve this dish while it is still hot to get the full benefits of a creamy and cheesy texture!! The honey glazed walnuts with the crispy sage really make this dish special!! It is added flavour and crunch! Sooo yummy!!
FAQ
Can I use a different type of pasta for this recipe? Yes you can, you can substitute the rigatoni for penne, mini shells, rotini or ziti.
DID YOU MAKE THIS RECIPE….
Would love to hear your feedback, comments or suggestions.
Baked Butternut Squash with Spinach Pasta with Crispy Sage
Equipment
- Baking sheet
- skillet
- 8 x 8 inch baking dish
Ingredients
- 2½ - 3 cups butternut squash, peeled, seeded, cut into 1 inch cubes
- 1 tbsp extra virgin olive oil
- salt and pepper
- 4 cloves of garlic, unpeeled and smashed
- 4-5 fresh sage leaves
- 8 oz pasta rigatoni pasta
- 1/2 tbsp extra virgin olive oil
- 1/2 onion, finely chopped
- 2-3 handfuls fresh spinach
- 1/3 cup 10% cream or milk
- 1/3 cup colby or gouda cheese, grated (plant-based is optional)
- 1/4 cup Parmesan cheese, plus extra for garnishing (plant-based is optional)
- 1/4 tsp dried oregano
- chili flakes, optional
- 1/4 tsp sea salt
- pepper
- 1/2 cup mozzarella cheese (plant-based is optional)
- 1/2 tbsp unsalted butter
- 1/4 cup walnuts
- 1/2 tsp honey
- 6-8 fresh sage leaves
Instructions
- Preheat oven to 400℉
- Line a baking sheet with parchment, toss together butternut squash, garlic, sage leaves, olive oil, salt and pepper. Bake for about 15 minutes and toss, then bake for another 15 minutes until the squash is tender and slightly golden.
- Meanwhile, over medium-high heat, boil water in a large sauce pot, then add salt and pasta and follow the package instructions until the pasta is al dente. Drain and reserve 1 cup of the pasta water.
- Using a skillet, over medium to low heat, saute the onions until tender, then add spinach and cook until softened. Set aside.
- Add the squash, cream, cheese, Parmesan, oregano, chili flakes if using to the food processor. Pour in 3/4 cup of the reserved pasta water. Season with salt and pepper. Add the remaining pasta water if needed for a creamier sauce.
- Grease baking dish with olive oil, add the pasta, onion and spinach mixture and pour the sauce over the warm pasta and coat the pasta and with the extra sauce, fill in the holes. Add the mozzarella cheese. Baking for 25-30 minutes until the sauce starts to become golden and bubbly.
- While the pasta is baking, using the same skillet, melt butter over medium to low heat, add walnuts, stirring until coated, then add honey. Saute for about 2 minutes until the walnuts start to become golden. Transfer walnuts to a plate, then add the sage leaves, saute until then start to sizzle and become crispy, about 1-2 minutes. Set aside.
- Remove the casserole from the oven, top with honey glazed walnuts, crispy sage and Parmesan cheese. Enjoy!
