Butternut Squash Pasta Bake

5 from 1 vote

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

Cook Time20

Total Time30

Course: Dinner

Cuisine: American

Servings:

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 baking dish.
Bring a large pot of water to a boil. Cook the pasta according to package directions. Drain.
Add the pasta, butter, squash puree, cheeses, milk, spices, and salt to the prepared baking dish. Stir to make an even mixture.
Sprinkle with the breadcrumbs and 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 F 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