Butternut Squash Pasta Bake

When the days start to turn crisp and cool, there’s nothing quite like a warm, hearty dish to bring comfort and joy to the table. That’s where my Butternut Squash Pasta Bake comes in. This recipe has become a beloved staple in my home, especially during the fall months when butternut squash is at its peak. I remember the first time I made it for my family; the aromas of roasted squash and savory herbs filled the kitchen, drawing everyone in like a cozy hug. It’s the kind of dish that makes you feel good inside and out, perfect for curling up after a long day.

This recipe is not just about the delicious flavors; it’s also a fantastic way to sneak in some veggies for the little ones. My kids love the creamy filling, and they have no idea they’re munching on butternut squash! It’s a wonderful blend of textures and tastes, from the smoothness of the filling to the delightful pasta sheets. Every bite is a celebration of the season, and I can’t wait to share this with you. Let’s dive into the magic of making Butternut Squash Pasta Bake together!

Ingredients Required for Butternut Squash Pasta Bake

The ingredients for this Butternut Squash Pasta Bake are simple yet impactful. Each component serves a purpose, coming together to create a symphony of flavors. The sweet and creamy butternut squash is the star, while cottage cheese adds richness. Fresh lasagne sheets form the perfect vessel for the filling, while a blend of herbs and spices elevates the dish to a whole new level. Let’s take a closer look at what you’ll need:

• 300 grams Butternut Squash – Roasted until tender, this ingredient adds a sweet, nutty flavor and creamy texture.
• 1 Tablespoon Olive Oil – Used for drizzling over the squash to enhance its natural sweetness and promote browning.
• 250 grams Cottage Cheese – Adds creaminess and a slight tang, balancing the flavors beautifully.
• 1 Tablespoon Chives – Freshly chopped, these add a mild onion flavor and color.
• Salt and Pepper – Essential seasonings to taste.
• 400 grams Fresh Lasagne Sheets – These provide a delightful, chewy texture that holds up to the filling.
• 2 Tablespoons Olive Oil – For sautéing the vegetables, imparting rich flavor.
• 1 Onion – Diced and sautéed to add sweetness and depth.
• 3 Garlic Cloves – Crushed for aromatic warmth and flavor.
• 700 grams Passata – This tomato puree serves as the sauce base, adding acidity and moisture.
• 1 Tablespoon Oregano – A classic herb that complements the tomato sauce.
• 1 Tablespoon Thyme – Adds an earthy flavor to the dish, enhancing its complexity.
• 1 Cup Grated Cheddar Cheese – For topping, contributing a lovely melty texture and sharp flavor.
• ¼ Cup Pepitas – Pumpkin seeds that offer a crunchy contrast to the creamy filling.

Recipe Directions for Butternut Squash Pasta Bake

Making the Butternut Squash Pasta Bake is a delightful journey, as each step builds on the last to create a comforting masterpiece. Follow along, and let’s get started!

1. Begin by halving a butternut squash lengthwise. Use a spoon to scoop out the seeds, ensuring you get a clean cavity ready for roasting. Drizzle the cut sides with olive oil, then place them cut side down on a baking tray. Bake in a preheated oven at 180 degrees Celsius (360 F) for thirty to forty-five minutes until the squash is very tender.
2. Once the squash is cool enough to handle, scoop out the flesh and transfer it to a mixing bowl. Mash it with cottage cheese, chives, and a pinch of salt and pepper until well combined. Set aside this creamy filling.
3. Lay your lasagne sheets out on a clean surface. Spoon the butternut filling along the center of each sheet, leaving about a quarter of the sheet uncovered on one end. Carefully roll the pasta sheets into long cylindrical shapes, ensuring the filling is well contained.
4. In a fry pan, heat olive oil over medium heat. Add the diced onion and sauté until it becomes translucent and fragrant, about five minutes. Then, add the garlic, cooking for an additional minute until it’s aromatic but not burnt.
5. Pour in the passata, and stir in the oregano and thyme. Allow the sauce to simmer for about fifteen minutes, letting the flavors meld and the sauce thicken slightly. Season with salt and pepper to taste.
6. As the sauce simmers, preheat your oven to 180 degrees Celsius (360 F). In a baking dish, pour a quarter of the sauce to coat the bottom evenly.
7. Carefully place the stuffed pasta rolls into the baking dish, nestled in the sauce. Drizzle the remaining sauce over the top, ensuring each roll is generously covered.
8. Sprinkle the grated cheddar cheese evenly over the top of the dish. Finally, add the pepitas for an extra crunch and flavor boost.
9. Bake the pasta bake in the preheated oven for thirty-five minutes, or until the cheese is melted and golden, and the pasta is cooked through.
10. Once baked, allow the dish to cool slightly before serving. This Butternut Squash Pasta Bake is best enjoyed warm, straight from the oven!

Helpful Notes about Butternut Squash Pasta Bake

This Butternut Squash Pasta Bake is not just for special occasions; it’s perfect for any day! Here are some helpful tips to make your experience even better.

• Storage: Keep leftovers in an airtight container in the fridge for up to four days. Reheat in the oven for best results.
• Freezing: You can freeze this dish for up to four months. Just make sure to use an airtight container.
• Pairing: Serve with a light salad or garlic bread for a complete meal.
• Variations: Feel free to add other vegetables like spinach or mushrooms to the filling for added nutrition.
• Diet Friendly: This dish can be made gluten-free by using gluten-free pasta sheets.

Great Combinations for Butternut Squash Pasta Bake

The Butternut Squash Pasta Bake pairs wonderfully with a variety of sides and complements different occasions. Here are some fantastic suggestions:

• Fresh Green Salad: A simple mixed greens salad with a tangy vinaigrette cuts through the richness of the bake.
• Garlic Bread: Serve with warm, crusty garlic bread for a comforting meal any time.
• Roasted Vegetables: Complement the pasta bake with seasonal roasted veggies like Brussels sprouts or carrots.
• Cozy Family Dinner: This dish is perfect for a family gathering or a cozy dinner with friends. It’s always a crowd-pleaser!
• Casual Lunch: Leftover slices can be a deliciously warm lunch option.
• Festive Occasions: Great for Thanksgiving or fall holidays, celebrating the flavors of the season!

FAQ

Conclusion

The Butternut Squash Pasta Bake is a heartwarming dish that perfectly captures the essence of fall with its creamy, cheesy layers and comforting flavors. It’s not just a recipe; it’s an experience that brings friends and family together around the table. I encourage you to give it a try and see how it can transform your dinner routine into something truly special. Happy cooking!

Butternut Squash Pasta Bake

The ultimate comfort food, this Butternut Squash Pasta Bake is creamy, cheesy, and loaded with flavor. Perfect for cozy evenings, it’s a great weeknight dinner that will satisfy your cravings. Try it tonight!

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Italian

Calories: 460

Ingredients Equipment Method Notes

Ingredients

  

• 300 grams Butternut Squash half a butternut squash roasted
• 1 Tablespoon olive oil
• 250 grams cottage cheese
• 1 Tablespoon chives finely chopped
• salt and pepper
• 400 grams lasagne sheets fresh
• 2 Tablespoon olive oil
• 1 onion diced
• 3 cloves garlic crushed
• 700 grams Passata
• 1 Tablespoon Oregano
• 1 Tablespoon Thyme
• salt and pepper
• 1 cup grated cheddar cheese
• ¼ cup pepitas pumpkin seeds

Equipment

• Oven
• Baking Sheet
• Skillet
• Frying Pan
• Saucepan
• Grater
• Chef's Knife
• Cutting Board

Method

 

1. Begin by halving a butternut squash lengthwise. Use a spoon to scoop out the seeds, ensuring you get a clean cavity ready for roasting. Drizzle the cut sides with olive oil, then place them cut side down on a baking tray. Bake in a preheated oven at 180 degrees Celsius (360 F) for thirty to forty-five minutes until the squash is very tender.
2. Once the squash is cool enough to handle, scoop out the flesh and transfer it to a mixing bowl. Mash it with cottage cheese, chives, and a pinch of salt and pepper until well combined. Set aside this creamy filling.
3. Lay your lasagne sheets out on a clean surface. Spoon the butternut filling along the center of each sheet, leaving about a quarter of the sheet uncovered on one end. Carefully roll the pasta sheets into long cylindrical shapes, ensuring the filling is well contained.
4. In a fry pan, heat olive oil over medium heat. Add the diced onion and sauté until it becomes translucent and fragrant, about five minutes. Then, add the garlic, cooking for an additional minute until it’s aromatic but not burnt.
5. Pour in the passata, and stir in the oregano and thyme. Allow the sauce to simmer for about fifteen minutes, letting the flavors meld and the sauce thicken slightly. Season with salt and pepper to taste.
6. As the sauce simmers, preheat your oven to 180 degrees Celsius (360 F). In a baking dish, pour a quarter of the sauce to coat the bottom evenly.
7. Carefully place the stuffed pasta rolls into the baking dish, nestled in the sauce. Drizzle the remaining sauce over the top, ensuring each roll is generously covered.
8. Sprinkle the grated cheddar cheese evenly over the top of the dish. Finally, add the pepitas for an extra crunch and flavor boost.
9. Bake the pasta bake in the preheated oven for thirty-five minutes, or until the cheese is melted and golden, and the pasta is cooked through.
10. Once baked, allow the dish to cool slightly before serving. This Butternut Squash Pasta Bake is best enjoyed warm, straight from the oven!

Notes

The Butternut Squash Pasta Bake is suitable for freezing in an airtight container for up to four months. You can also use the butternut cottage cheese mixture to stuff giant pasta shells or layer as a traditional lasagne if you would prefer. Butternut Squash: This can be substituted for pumpkin. Cottage cheese: This can be substituted for ricotta cheese. You can also use cottage cheese that is already flavored with chives if you prefer. Lasagne sheets: I use fresh pasta sheets so that I don't need to pre-cook them. But you can parboil dried pasta sheets if you would prefer. I have also made this recipe with gluten-free lasagne sheets and it worked well. Passata: Passata is another name for tomato purée.

Previous PostChaussons aux Pommes

Next Post Pesto Potato Egg Bake

Meet Delilah Moon

We eat with our eyes first, and I strive to capture the energy of our food through photography. I am deeply involved in the cooking process, styling our dishes to show you exactly how appetizing they can be. I hope this recipe inspires you to get creative and confident in your own kitchen.