Creamy Butternut Squash Pasta Bake

baked butternut squash pasta bake on a table.

5 from 2 votes

Creamy Butternut Squash Pasta Bake

This creamy butternut squash pasta bake is the ultimate fall comfort food, loaded with rich flavors and cheesy goodness. Perfect for cozy nights in or a family gathering.

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course, Pasta

Cuisine: Italian

Servings: people

Calories: 578kcal

Author: Jessica Montanelli

Equipment

Blender

Ingredients

1 Butternut Squash
10.5 oz Short Pasta
Extra-Virgin Olive Oil
⅓ tablespoon Garlic Powder
⅓ tablespoon Onion Powder
¼ tablespoon Red Pepper Chili flakes
½ tablespoon Thyme
⅓ tablespoon Sage
1 tablespoon Butter
1 tablespoon All Purpose Flour
2 cups Whole Milk room temperature
½ cup Cheese Gouda, Cheddar, or shredded Mozzarella
½ cup Parmesan Cheese grated
Salt
Black Pepper

US Customary - Metric

Instructions

Peel and chop the butternut squash. Spread on a baking sheet and season with a drizzle of olive oil, salt, pepper, garlic powder, onion powder, chili pepper flakes, sage, and thyme.
Mix well with your hands to coat each piece, then bake until fork tender in a preheated oven at 400°F/200°C for about 30-35 minutes (depending on the size). Alternatively, you can also bake the butternut squash in the air fryer.
When the squash is ready, set it aside to cool. Bring to a boil a large pot of salted water.
Boil the pasta, and drain it 3-4 minutes before the normal cooking time. Wash it with cold water to stop the cooking. Set it aside.
In a medium pot, melt the butter and add the flour. Whisk for a few seconds, then add the milk and bring to a boil while keep whisking to avoid lumps.
When the white sauce is thick enough to coat a spoon, turn off the heat and season with salt and pepper to taste. Add the shredded or cubed cheese and whisk until it's fully melted.
In a good food processor or blender, add the roasted butternut squash and the cheesy béchamel sauce. Blend until you get a smooth creamy sauce.
In a baking dish, add the pasta and the butternut squash pasta sauce and mix well to combine. Press lightly, then top with a generous amount of Parmesan cheese.
Bake at 400°F/200°C for 15-20 minutes or until golden on top. If needed, turn of the broiler a few minutes to get the golden crust.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) until warm, or use the microwave for quicker reheating.

Nutrition