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Creamy Butternut Squash Pasta Bake

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A quick and easy comfort food dish featuring roasted butternut squash blended into a creamy sauce, baked with pasta and topped with crispy sage and Gruyère cheese.

Ingredients

Scale
  • 12 oz (340 g) pasta (penne or rigatoni)
  • 1 medium butternut squash (about 2 lbs / 900 g), peeled and cubed
  • 2 tbsp olive oil (for roasting the squash)
  • 1 cup (240 ml) heavy cream or full-fat coconut milk (for a dairy-free option)
  • 1 cup (240 ml) vegetable broth
  • 1 cup (120 g) Gruyère cheese, shredded
  • 1/2 cup (50 g) Parmesan cheese, grated
  • 2 garlic cloves, minced
  • Salt and freshly ground black pepper, to taste
  • 15–20 fresh sage leaves
  • 2 tbsp unsalted butter, melted (or olive oil for vegan)
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the peeled and cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender and lightly caramelized.
  2. While the squash roasts, cook the pasta in a large pot of salted boiling water according to package directions until al dente (about 8-10 minutes). Drain and set aside.
  3. Transfer the roasted squash to a food processor or blender. Add the garlic, heavy cream, and vegetable broth. Blend until smooth and creamy. Season with salt and pepper to taste. Add more broth or cream if the sauce is too thick.
  4. In a large bowl, toss the cooked pasta with the creamy butternut squash sauce. Pour into an oven-safe baking dish. Sprinkle the Gruyère and Parmesan evenly over the top.
  5. Melt the butter in a skillet over medium heat. Fry the sage leaves until crisp (about 1-2 minutes per side), then transfer to a paper towel-lined plate to drain. Sprinkle a pinch of salt on the leaves.
  6. Bake the pasta dish in the oven for 15-20 minutes until bubbling and golden on top. Stir halfway through baking for an even cheesy crust if desired.
  7. Once baked, sprinkle the crispy sage leaves on top just before serving.

Notes

Stir the pasta halfway through baking for an even cheesy crust. Keep an eye on the sage leaves while frying to avoid burning. For a dairy-free version, substitute heavy cream with coconut milk and use vegan cheese or nutritional yeast. Use gluten-free pasta if needed. Roasting the squash ahead enhances sweetness and flavor.

Nutrition

Keywords: butternut squash, pasta bake, creamy pasta, comfort food, sage, Gruyère, easy dinner, vegetarian, cozy meal

Find it online: https://clunkcook.com/creamy-butternut-squash-pasta-bake-recipe-easy-5-step-comfort-dish/