Baked Butternut Squash with Spinach Pasta with Crispy Sage

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Baked Butternut Squash with Spinach Pasta with Crispy Sage

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!

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course

Servings:

Calories: 546kcal

Author: Rose

Equipment

Baking sheet
skillet
sauce pot
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!

Notes

Store leftovers in the refrigerator for up to 3 days in a container with a lid.

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