Butternut Squash Baked Pasta

butternut squash baked pasta

Here is a recipe for butternut squash baked pasta. It’s healthy-ish – this recipe keeps it light by using Banza pasta and not too much cream or cheese. Enjoy!!

Butternut Squash Baked Pasta

This recipe for butternut squash baked pasta is surprisingly easy and simple, given how rich it tastes at the end.

how to make baked pasta with a healthy butternut squash sauce

  • Preheat oven to 350°. Roast butternut squash with 2 tbsp of EVOO for about 45 minutes until fork tender.
  • Heat remaining 2 tbsp of EVOO in a medium pot over medium-high. Cook onion, stirring occasionally, until golden brown and softened, 8–10 minutes. Add in the roasted butternut squash and nutmeg and cook, stirring, until fragrant and garlic is softened, about 1 minute.
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions. Drain, then rinse with cold water.
  • Transfer squash mixture to a blender. Add 1 cup heavy cream and purée until smooth; season with salt.
  • Pour ½ cup squash purée into a 13×9″ baking dish and spread to edges. Scatter pasta over sauce, then pour remaining sauce over. Top with ½ cup Parmesan. Broil for 4 minutes to get the top nice and brown.
  • Top with sage, more parmesan, and fresh pepper.

Enjoy this butternut squash baked pasta – it’s healthy, delicious and a great fall dinner recipe!

butternut squash baked pasta

Butternut Squash Baked Pasta

Mimi Newman
Butternut Squash Baked Pasta
5 from 2 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Pasta
Cuisine American, Fall, Seasonal
Servings 8 servings
Calories 247 kcal

Ingredients
  

  • 4 tablespoons extra-virgin olive oil divided, plus more for drizzling
  • 1 large onion finely chopped
  • ½ teaspoon nutmeg
  • 1 butternut squash peeled, halved, seeded, cut into ½-inch cubes (about 6 cups)
  • 8 oz of pasta
  • 1 cup of fat-free half and half or heavy cream if you please
  • Kosher salt
  • 3/4 ounces Parmesan finely grated (about 1 cups), plus more for serving
  • 1 cup sage leaves torn
  • Freshly ground black pepper

Instructions
 

  • Preheat oven to 350°. Roast butternut squash with 2 tbsp of EVOO for about 45 minutes until fork tender.
  • Heat remaining 2 tbsp of EVOO in a medium pot over medium-high. Cook onion, stirring occasionally, until golden brown and softened, 8–10 minutes. Add in the roasted butternut squash and nutmeg and cook, stirring, until fragrant and garlic is softened, about 1 minute.
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions. Drain, then rinse with cold water.
  • Transfer squash mixture to a blender. Add 1 cup heavy cream and purée until smooth; season with salt.
  • Pour ½ cup squash purée into a 13×9″ baking dish and spread to edges. Scatter pasta over sauce, then pour remaining sauce over. Top with ½ cup Parmesan. Broil for 4 minutes to get the top nice and brown.
  • Top with sage, more parmesan, and fresh pepper.

Notes

1 serving (about 1 cup of the bake) is 4 WW points

Nutrition

Serving: 1cupsCalories: 247kcalCarbohydrates: 35gProtein: 7gFat: 9gSaturated Fat: 2gCholesterol: 5mgSodium: 62mgPotassium: 460mgFiber: 3gSugar: 5gVitamin A: 10036IUVitamin C: 21mgCalcium: 131mgIron: 1mg
Keyword banza pasta, butternut squash baked pasta, Butternut squash pasta
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