Butternut Squash Pasta Bake

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Tasty Butternut Squash Pasta Bake with pureed squash folded into creamy ricotta cheese and sage herb adding delicious flavor! 

Tasty Butternut Squash Pasta Bake with pureed squash folded into ricotta cheese and sage adding delicious flavor! The Foodie Affair

Even though butternut squash is available all year long, I find myself cooking it more often during Autumn. It’s the ultimate comfort food that’s sweet enough to be used in baked goods just like pumpkin is, but I enjoy it most in savory dishes like this vegetarian chili, hash with poached eggs or this apple butternut squash soup and now in this pasta bake!

Tasty Butternut Squash Pasta Bake with pureed squash folded into ricotta cheese and sage adding delicious flavor! The Foodie Affair

Squash seems to make more of an appearance when the weather changes and the air is cool. We’re still hitting 70+ degree weather in California, but there is a cool breeze in the evenings, so I’m anticipating refreshing, crisp, cool air that I am sure will come soon!

Tasty Butternut Squash Pasta Bake with pureed squash folded into ricotta cheese and sage adding delicious flavor! The Foodie Affair

This dish is filling and bursting with flavor. The cheese adds quite a bit of protein (28 grams per cup), and the butternut squash digests slowly so I found that we stayed satisfied for quite awhile. The ricotta and squash are creamy and delicious together, and when it’s baked with the tomatoes and pasta you’ll have one hearty meal that tastes even better if you are lucky to have leftovers to reheat!

Tasty Butternut Squash Pasta Bake with pureed squash folded into ricotta cheese and sage adding delicious flavor! The Foodie Affair

Butternut Squash Pasta Bake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish - Pasta
Cuisine: Italian
Serves: 8
Ingredients
  • ½ pound rigatoni pasta, cooked al dente
  • SAUCE
  • 1 Tablespoon olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 (28 ounce) can chopped plum tomatoes with juice
  • ½ cup fresh basil, chopped
  • CHEESE FILLING
  • 3 cups low-fat ricotta cheese
  • 2 eggs,
  • ¼ cup fresh sage. minced
  • 1 Tablespoon lemon rind, grated
  • ⅛ teaspoon nutmeg
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 large butternut squash cooked and pureed
  • TOPPING
  • 1 cup mozzarella cheese, shredded
  • ½ cup Parmigiano Reggiano Cheese, grated
Instructions
  1. Preheat oven to 375 degrees
  2. Prepare pasta and set aside. Prepare squash and set aside.
  3. For sauce, heat olive oil in a large saucepan over medium heat. Add onions and saute for 1-2 minutes. Add garlic and saute until onion is soft. Add tomatoes and bring to a boil. Reduce heat and simmer for 15 minutes. Add basil and set aside.
  4. For cheese filling, combine ricotta, eggs, sage, lemon peel, nutmeg, salt and pepper in a large bowl. Add squash and combine all ingredients together.
  5. To assemble, Put half of the sauce into the bottom of a 13" x 9" baking dish. Spread pasta evenly in the baking dish. Spoon cheese/squash filling over the pasta.
  6. Top with remaining sauce and finish topping the dish with the mozzarella and Parmigiano Reggiano cheeses. Cover with foil and bake 45 to 50 minutes. Uncover and bake an additional 10 minutes.
Notes
Recipe by Chef Steve Petusevsky, relish.com

Tasty Butternut Squash Pasta Bake with pureed squash folded into ricotta cheese and sage adding delicious flavor! The Foodie Affair

TFA-Signature

Tasty Butternut Squash Pasta Bake with pureed squash folded into creamy ricotta cheese and sage herb adding delicious flavor! The Foodie Affair
Sandra @ The Foodie Affair
 

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31 Comments on Butternut Squash Pasta Bake

  1. avatar
    Jessica says:
    September 18, 2015

    This looks absolutely delicious! I just had butternut squash for the first time about a year ago, and I feel like I’ve been missing out my entire life!

    • avatar
      September 20, 2015

      So glad you tried butternut squash. You’ll find lots of recipes you’ll want to use it in and plain is pretty darn good too!

  2. avatar
    September 18, 2015

    I love the combo of butternut squash and pasta. Looks so good, I will have to give this one a try!

    • avatar
      September 20, 2015

      I hope you do give this a try, Sheryl! Thank you!

  3. avatar
    LydiaF says:
    September 18, 2015

    I gave up trying to make butternut squash mac n cheese. Nobody likes it, and I end up eating all of the leftovers. However, when I make a casserole like this one everyone scarfs it down like it’s their last meal. Go figure. Looks great, I need to try your version soon. The weather’s perfect for it.

    • avatar
      September 20, 2015

      That’s funny! I guess when you anticipate digging into mac and cheese then that’s exactly what you want! LOL

  4. avatar
    Kallee says:
    September 18, 2015

    I love to eat butternut squash. The looks like a decadent recipe.

    • avatar
      September 20, 2015

      With three different cheeses I would definitely put this in the decadent category!

  5. avatar
    September 18, 2015

    I love making butternut squash dishes in the autumn too, this pasta bake with the ricotta cheese and sage sounds amazing!

    • avatar
      September 20, 2015

      The sage! Yes, it adds a delicious flavor – such a tasty combination!

  6. avatar
    Kelly says:
    September 18, 2015

    nutmeg, that’s such a great and subtle idea to add with the squash aspect of this dish. Sounds great!

    • avatar
      September 20, 2015

      Thank you, Kelly! Just a pinch of the nutmeg adds a nice warm flavor. I’m glad you noticed that it in this recipe!

  7. avatar
    Shelby says:
    September 18, 2015

    Butternut squash is my absolute favorite winter squash! Your recipe looks delicious.

    • avatar
      September 20, 2015

      Isn’t it such a delicious squash! I love it too!

  8. avatar
    September 18, 2015

    I almost only eat butternut squash in the fall, because, like you, I always associate Fall with it. I love the stuff and I love how you used it in this recipe!!! This is something I know I would enjoy and so would my husband.

    • avatar
      September 20, 2015

      I hope you give it a try Renee and enjoy it as much as we have!

  9. avatar
    September 19, 2015

    I love the idea of using Butternut squash as an ingredient in this delicious looking pasta. It screams Fall, falling leaves, a warm fireplace and a bit of a good wine. Just makes me smile…

    • avatar
      September 20, 2015

      Doesn’t it?!! Now if the weather would cooperate and cool down a bit. I know you are having some heat in Florida as well!

  10. avatar
    September 19, 2015

    Butternut squash is one of my fall favorites! Love that you used it in this comforting pasta dish.

    • avatar
      September 20, 2015

      Thanks, Carrie! I’m ready for some rain and more falling leaves so might as well start with delicious Fall casseroles!

  11. avatar
    Mary Ellen says:
    September 19, 2015

    This looks delicious! I need to try this soon!!!

    • avatar
      September 20, 2015

      Yes, I hope you do try this soon! I know you’ll love all the flavors in this pasta bake.

  12. avatar
    September 19, 2015

    This is time of year to get inventive with squash and you certainly have. I love the idea of using a squash/ricotta combo for a sauce/filling. Sounds amazing!

    • avatar
      September 20, 2015

      KC, it’s such a good combination. Lots of protein from the ricotta to even out some of those pasta carbs!

  13. avatar
    Christie says:
    September 20, 2015

    Butternut squash is a big favorite of ours. It is so incredibly versatile. I love it in this cheesy pasta.

  14. avatar
    September 20, 2015

    Why didn’t I see this last year when I had butternut squash coming out my ears? LOL! It looks delish, Sandra. I’ll have to try it next time I grow butternut squash.

    • avatar
      September 20, 2015

      Ahhh, the darn harvest timing! To have a garden like yours would be my dream!

  15. avatar
    September 20, 2015

    Funny thing is that I, also, tend to eat more butternut squash this time of year even though our temperature is still in the 80’s. LOVE this pasta dish!

    • avatar
      September 20, 2015

      Yep! It’s been a scorcher around here, but I’m with you and will eat butternut squash anytime!

  16. avatar
    September 22, 2015

    i adore butternut squash! if only it wasn’t so difficult to cut!

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