Why You’ll Love Butternut Squash Pasta Bake Recipe

You’ll love this recipe because:

It captures the indulgent, baked-pasta feel (think mac & cheese fall-style) but uses squash to achieve creamy richness without relying heavily on cheese.
It’s versatile: use whole-wheat, gluten-free, or regular pasta; opt for dairy-free or include Parmesan.
The sauce is simple yet flavorful—onion, garlic, dry mustard, smoked paprika, and tamari (or soy sauce) round out the butternut’s natural sweetness.
The breadcrumb topping adds a crunchy contrast that turns the dish from good into memorable.
It’s a great one-dish meal: weeknight-friendly, yet elegant enough for special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pasta & sauce:

Pasta (e.g., 8 oz penne, whole wheat or your choice)
Olive oil
Yellow onion, chopped
Garlic, minced
Vegetable broth
Dry mustard
Smoked paprika
Kosher salt + black pepper
Tamari or low-sodium soy sauce
Butternut squash, peeled and diced
Coconut milk (or full-fat dairy milk if you prefer)
Lemon juice

For the breadcrumb topping:

Panko breadcrumbs (or gluten-free alternative)
Dried thyme (or fresh)
Smoked paprika
Kosher salt
Olive oil

Directions

Preheat your oven to 350 °F (175 °C).
Cook the pasta just until al dente (it will continue baking in the oven). Drain and set aside.
In a sauté pan over medium heat, add olive oil, then sauté onion until soft, about 7–8 minutes. Add garlic and cook another minute.
Add the broth, dry mustard, smoked paprika, salt, pepper, tamari, and diced butternut squash. Bring to a boil, then reduce to a simmer. Cover and cook until squash is tender, about 7–8 minutes.
Remove from heat. Transfer the mixture to a blender, add coconut milk and lemon juice, and blend until smooth. Thin with more broth if needed.
Pour the sauce over the cooked pasta, stir to combine, then transfer to a greased 2-quart or 8×8-inch baking dish.
In a small bowl, mix the panko, thyme, smoked paprika, salt, and olive oil. Sprinkle evenly over the pasta.
Bake for about 25 minutes, until bubbly and golden on top. Let it rest a few minutes before serving.

Servings and timing

Yield: approximately 6 servings
Prep Time: 15 minutes
Cook Time: 55 minutes (including bake time)
Total Time: about 1 hour 10 minutes

Variations

Gluten-free option: Use gluten-free pasta and breadcrumbs.
Dairy-free/vegan option: Use coconut or almond milk and omit cheese.
More cheese version: Stir in shredded cheddar or Italian blend into the sauce before baking.
Add greens: Mix in spinach or kale before baking.
Herb & flavor twists: Add chopped sage, nutmeg, or a pinch of cayenne for more depth.

Storage/Reheating

To store: Cool completely, then refrigerate in an airtight container for up to 3–4 days.
To reheat: Bake uncovered at 350 °F (175 °C) for 10–15 minutes until heated through. Microwaving is also possible but may soften the topping.
Freezing: Freeze the baked pasta (without topping) in an airtight container. Thaw overnight in the fridge, add fresh breadcrumbs, and bake as directed.

FAQs

What makes this pasta bake so creamy without lots of cheese?

The pureed butternut squash combined with coconut milk creates a smooth, rich sauce without the need for heavy cheese.

Can I use a different shape of pasta?

Yes. Penne, rigatoni, fusilli, or any medium pasta shape that holds sauce well will work.

Do I need to cook the squash first?

Yes. The squash is simmered with the broth and seasonings until soft, then blended into the sauce.

Does it matter if I use canned squash or pumpkin instead of fresh?

Fresh squash is preferred for taste and texture. Canned squash or pumpkin can be used but may need liquid adjustments.

Can I skip the breadcrumb topping?

Yes, but the crispy topping adds texture. If you omit it, consider sprinkling a little cheese for browning.

How can I make it more budget-friendly?

Use in-season squash, standard pasta, and a more affordable milk alternative like oat or soy.

Is this suitable for vegetarians?

Yes. It’s vegetarian and easily made vegan by using plant-based milk and skipping cheese.

How do I prevent the pasta bake from being too saucy or too dry?

Cook pasta al dente and don’t over-thin the sauce. It will thicken during baking.

Can I prepare this ahead of time?

Yes. Assemble ahead and refrigerate. For best results, add the topping just before baking.

Can I freeze leftovers?

Yes. Freeze without the topping, then thaw, add breadcrumbs, and bake as instructed.

Conclusion

This Butternut Squash Pasta Bake offers a cozy, satisfying take on comfort food with a wholesome twist. With its creamy squash-based sauce, golden topping, and flexible ingredients, it’s the perfect meal to prep ahead, share with guests, or enjoy on a chilly night. Creamy, hearty, and nourishing—this is a bake worth making again and again.

Butternut Squash Pasta Bake

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This cozy Butternut Pasta Bake features a creamy butternut squash sauce, tender pasta, and a crispy golden breadcrumb topping. It’s a comforting vegetarian dish that’s perfect for fall or winter dinners.

Author: Emily
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 6 servings
Category: Main Course
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on the baking sheet and roast for 25–30 minutes, until tender and slightly caramelized.
While the squash roasts, cook the pasta in salted water according to package directions. Drain and set aside.
In a medium saucepan, melt butter over medium heat. Add diced onion and cook until soft, about 5 minutes. Add garlic, thyme, and nutmeg; cook for 1 minute.
Add roasted squash to the pan with onions. Stir in milk and broth. Use an immersion blender to puree the mixture until smooth (or transfer to a blender and blend carefully).
Stir in Parmesan and mozzarella cheese until melted and combined. Adjust seasoning with salt and pepper.
Combine cooked pasta with the butternut sauce and mix well. Pour into a greased 9×13-inch baking dish.
In a small bowl, mix breadcrumbs with 1 tablespoon olive oil. Sprinkle over the top of the pasta.
Bake for 20–25 minutes, until bubbling and golden on top. Let sit for 5 minutes before serving.

Notes

Use whole wheat or gluten-free pasta if desired.
Add sautéed spinach or kale for extra greens.
You can prepare the sauce ahead of time and refrigerate until ready to bake.
Top with extra cheese or fresh herbs before serving for added flavor.

Nutrition

Serving Size: 1/6 of recipe
Calories: 340
Sugar: 6g
Sodium: 380mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 5g
Protein: 12g
Cholesterol: 25mg