Cheesy Butternut Squash Pasta Bake Recipes
CHEESY BUTTERNUT SQUASH PASTA BAKE
Enjoy this Cheesy Butternut Squash Pasta Bake!
Provided by All She Cooks
Categories Main Course Main dishes Pasta
Time 40m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Prepare pasta according to package instructions. Drain and reserve.
- Peel and cubed butternut squash. Place in a microwave safe bowl covered with water. Microwave on high for 5 minutes. Use fork to test for doneness. If necessary, microwave an additional 3-5 minutes until just fork tender. Drain and reserve.
- If topping with crumbled bacon, cook bacon until browned and crispy. Reserve. (omit for vegetarian version).
- Melt butter in the skillet and add sliced mushrooms and thyme. Cook over medium heat until golden brown, about 5 minutes. Turn over and cook an additional 3-4 minutes. Dust mushrooms with flour, stir until well coated. Whisk in milk and bring to a gentle boil. Remove from heat and add in cheeses, stirring until melted. Season to taste.
- Stir in fresh spinach, butternut squash, and pasta. Pour into a buttered casserole dish. Sprinkle with crumbled crispy bacon (optional). Bake for 20 minutes.
Nutrition Facts : Calories 523 kcal, Carbohydrate 85 g, Protein 23 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 67 mg, Sodium 278 mg, Fiber 9 g, Sugar 17 g, ServingSize 1 serving
CHEESY BUTTERNUT SQUASH PASTA BAKE
This Cheesy Butternut Squash Pasta Bake is a delicious fall dinner! Loaded with cheese and an entire butternut squash, making it so creamy and flavourful!
Provided by Jo-Anna Rooney
Time 1h20m
Number Of Ingredients 8
Steps:
- Preheat your oven to 375 degrees.
- Cut the butternut squash in half lengthwise, scoop out the seeds, then chop the squash into chunks like in the picture above.
- Then lay the squash out on a baking sheet, brush with the olive oil and bake for about 35 minutes, or until the squash is soft.
- After the squash is done baking, use a spoon to scoop out the cooked squash, and add it to a food processor.
- To the squash in the food processor, also add the cream and ground sage, and puree until smooth. Set aside.
- In the mean time cook the pasta according to package directions.
- Once the pasta is cooked, toss it with the butternut squash mixture.
- Add half of the pasta mix to a 9 x 13 lasagna dish.
- Sprinkle on half of the shredded mozzarella cheese, then add the remaining pasta mix.
- Sprinkle on the remaining shredded mozzarella cheese as well as the shredded parmesan cheese.
- Sprinkle on the cooked and crumbled bacon.
- Bake for 25 - 35 minutes, or until the cheese is bubbling.
- Serve and enjoy!
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- Preheat the oven to 375 degrees F. Place the squash on a baking sheet skin side down. Top with the olive oil, thyme, sage, red pepper flake, if using, and season with salt. Flip the squash over and season the skin side with salt pepper and the remaining olive oil. Add the garlic cloves to the sheet pan and place into the oven, bake until a knife inserted into the center of the squash comes out with little to no resistance about 25 to 35 minutes. Remove from the oven and cool.
- Meanwhile, bring a large pot of water to a boil and season liberally with salt. Cook the pasta one to two minutes less than the package calls for al dente. Drain the pasta and reserve 1/2 to one cup of the water.
- Use a spoon to scoop one half of the squash flesh into a blender along with the herbs and roasted garlic cloves removed from the skins. Add in half of the cream, pasta water, and ricotta. Season with salt and pepper and the nutmeg and blend until smooth and creamy.
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