Butternut Squash Sage Pasta Bake

When the crisp air of fall rolls in, there’s nothing quite like a comforting, hearty dish to warm you up from the inside out. Enter the Butternut Squash Sage Pasta Bake—a cozy, flavorful meal that combines the earthy sweetness of butternut squash with the fragrant punch of sage and a cheesy, melty pasta goodness. This recipe is perfect for weeknight dinners, meal prepping, or even impressing guests with a dish that’s as nourishing as it is delicious. Whether you’re a seasoned home cook or just starting out, this bake is straightforward to pull together and will quickly become a family favorite.

What Sets This Recipe Apart

What makes this Butternut Squash Sage Pasta Bake stand out from other pasta bakes is its vibrant blend of seasonal ingredients that bring both nutrition and flavor to the table. The butternut squash provides a natural sweetness and creamy texture when baked, while the dried sage introduces an aromatic earthiness that complements the garlic and onion perfectly. The addition of fresh spinach adds a pop of color and a healthy dose of greens. Plus, combining ricotta, mozzarella, and Parmesan cheeses gives the dish a luscious, multi-dimensional cheesy finish that’s gooey and slightly crisp on top.

This dish is also incredibly versatile. The recipe uses simple pantry staples but feels elevated with fresh herbs and quality cheeses. It’s a fantastic way to eat your veggies without sacrificing comfort or taste. If you love recipes like the Creamy Garlic Parmesan Pasta Bake, this one will quickly become a new favorite for your rotation.

What Goes In

• 1 pound butternut squash, peeled and cubed – the star ingredient with a sweet, nutty flavor
• 8 ounces pasta (your choice, though penne or rigatoni work great) – the base of the dish
• 2 tablespoons olive oil – for roasting and sautéing
• 3 cloves garlic, minced – adds aromatic depth
• 1 onion, chopped – brings sweetness and texture
• 2 cups fresh spinach – for color and nutrition
• 1 teaspoon dried sage – the key herb that pairs beautifully with squash
• Salt and pepper, to taste – to enhance all flavors
• 1 cup ricotta cheese – creamy and mild, balancing the flavors
• 1 cup grated mozzarella cheese – for that melty, stretchy cheese factor
• 1/2 cup grated Parmesan cheese – adds a salty, nutty finish

Essential Tools for Success

• Baking dish (around 9×13 inches) – to bake your pasta and squash mixture to bubbly perfection
• Large pot – to cook the pasta
• Skillet – for sautéing the garlic, onion, and spinach
• Mixing bowls – to combine your cheeses and veggies
• Sharp knife – to peel and cube the butternut squash safely and precisely
• Colander – for draining cooked pasta
• Measuring cups and spoons – for accuracy in your ingredients

Mastering Butternut Squash Sage Pasta Bake: How-To

Step 1: Prepare and Roast the Butternut Squash

Preheat your oven to 400°F (200°C). Toss the peeled and cubed butternut squash with 1 tablespoon of olive oil, salt, pepper, and half of the dried sage. Spread the cubes on a baking sheet in a single layer. Roast for about 25-30 minutes or until tender and lightly caramelized, turning halfway through for even cooking.

Step 2: Cook the Pasta

While the squash roasts, bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water in case you want to loosen the sauce later.

Step 3: Sauté the Aromatics and Spinach

Heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the fresh spinach and sauté until wilted. Season with salt, pepper, and the remaining sage.

Step 4: Combine Ingredients

In a large mixing bowl, combine the cooked pasta, roasted butternut squash, sautéed onion, garlic, and spinach mixture. Add the ricotta cheese and half of the mozzarella and Parmesan cheeses. Gently toss everything together, adding reserved pasta water if you want a looser mix.

Step 5: Assemble and Bake

Transfer the mixture into your baking dish. Sprinkle the remaining mozzarella and Parmesan evenly over the top. Bake uncovered at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and golden brown on top.

Step 6: Serve and Enjoy

Let the pasta bake rest for 5 minutes before serving. This allows the flavors to meld and makes it easier to slice. Enjoy your comforting, cheesy, and flavorful Butternut Squash Sage Pasta Bake!

Quick Replacement Ideas

• Swap butternut squash with sweet potatoes for a similar sweetness and texture, inspired by the Sweet Potato Creamy Sage Pasta.
• Use gluten-free or whole wheat pasta to suit dietary preferences.
• Replace ricotta cheese with cottage cheese or a plant-based ricotta alternative for a lighter or dairy-free option.
• Substitute fresh spinach with kale or Swiss chard for a different leafy green twist.
• Try fresh sage leaves instead of dried for a brighter herb flavor.

Common Errors (and Fixes)

• Squash isn’t tender: Make sure to roast the butternut squash long enough until it’s fork-tender. If it’s undercooked, the texture will feel hard compared to the rest of the dish.
• Pasta bake is too dry: Reserve some pasta water when draining pasta and add a splash to the mixture before baking to keep it moist.
• Cheese topping burns: If your oven runs hot, cover the pasta bake loosely with foil in the last 10 minutes of baking to prevent over-browning.
• Pasta is mushy: Cook pasta al dente and avoid overcooking during the bake by keeping the baking time just long enough to melt the cheese and heat through.

Cooling, Storing & Rewarming

Allow the pasta bake to cool completely before storing to prevent condensation making it soggy. Transfer leftovers to an airtight container and refrigerate for up to 4 days.

• To reheat: Microwave individual portions until heated through, or warm the entire dish in the oven at 350°F (175°C) covered with foil to maintain moisture for about 15-20 minutes.
• You can also freeze the pasta bake for up to 2 months. Defrost overnight in the fridge before reheating.

Helpful Q&A

Can I use fresh sage instead of dried?

Absolutely! Fresh sage has a more vibrant, slightly peppery flavor. Use about 1 tablespoon of finely chopped fresh sage in place of the dried sage called for in the recipe.

What type of pasta works best for this bake?

Pasta shapes that hold onto sauce and mix-ins well work best. Penne, rigatoni, fusilli, or shells are ideal. However, feel free to use your favorite pasta type.

Is it possible to make this vegan?

Yes! Replace the cheeses with vegan alternatives such as cashew ricotta, vegan mozzarella, and nutritional yeast instead of Parmesan. Use olive oil or plant-based butter for sautéing.

How can I add protein to this dish?

Consider stirring in cooked lentils, chickpeas, or cubed tofu before baking. These boost the protein content without overpowering the squash and sage flavors.

More from the Kitchen

• Mac And Cheese Style Pasta Bake – A cheesy, classic comfort food that’s easy to make and perfect for family dinners.
• Creamy Garlic Parmesan Pasta Bake – Rich, garlicky, and loaded with melty cheese, this bake is a crowd-pleaser.
• Sweet Potato Creamy Sage Pasta – A sweet and savory pasta dish featuring creamy sweet potatoes and fragrant sage.

Save & Share

If you try this Butternut Squash Sage Pasta Bake, be sure to save the recipe for later and share it with your friends and family. It’s perfect for cozying up any season and makes a wonderful addition to your collection of comforting pasta bakes. Whether you’re meal prepping or making a special dinner, this dish is sure to become a staple!

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