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butternut squash pasta bake on pot holders.
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Butternut Squash Pasta Bake

With a creamy butternut squash sauce and the easiest method possible—zero chopping required—this Butternut Squash Bake is here to make dinner a little easier. It's like a veggie-packed mac and cheese with a crispy topping for extra measure!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: American
Servings: 8
Calories: 332kcal
Author: Amy Palanjian

Equipment

Ingredients

  • 1 pound pasta
  • 2 tablespoons unsalted butter
  • 1 cup butternut squash puree
  • 1 cup grated yellow or white cheddar cheese
  • ¼ cup grated Parmesan cheese
  • ½ cup milk
  • 1 teaspoon dried thyme
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ cup Panko breadcrumbs
  • Olive oil spray
US Customary - Metric

Instructions

  • Preheat the oven to 425 degrees F and grease an 8x8-inch pan.
  • Bring a large pot of water to a boil.
  • Add the squash and cook for about 10 minutes or until soft when poked with a fork. Use a large slotted spoon to transfer the squash to a blender, draining off all of the liquid.
  • Add the milk, cheese, and 2 tablespoons butter to the blender with the squash. Puree until completely smooth.
  • Meanwhile, bring the water back to a boil and cook the pasta according to package directions. Drain.
  • Add the drained pasta to the prepared pan and stir in the cheese sauce. Sprinkle with the panko. Spray with olive oil.
  • Bake for 10 minutes or until the top is golden brown and crispy. Serve warm.

Notes

  • Store leftover Butternut Squash Pasta Bake, covered, in the refrigerator for up to 5 days. Warm through to serve. You can also make this ahead of time, then cover with foil and warm through in a 350 degree oven for 10-12 minutes or until the middle is gooey and warm.
  • Use homemade Butternut Squash Puree or canned butternut squash puree. They both work the same, though the canned option is easier.
  • Use a short shape of pasta such as gemelli, penne, rotini, or elbows.
  • Use fresh or dried thyme. Both work the same.
  • I'm using seasoned Panko here to add a little extra flavor.
  • To make this dairy-free, use a favorite non-dairy cheese and plain unsweetened non-dairy milk.

Nutrition

Calories: 332kcal | Carbohydrates: 47g | Protein: 13g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 317mg | Potassium: 237mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2146IU | Vitamin C: 4mg | Calcium: 174mg | Iron: 1mg