butternut squash pasta bake is a comforting yet wholesome dish, perfect for a quick weeknight meal. Whole wheat penne provides fiber and heartiness, while the velvety butternut squash sauce adds a subtly sweet and creamy texture. A touch of fresh sage enhances the dish with a warm, earthy flavor. With just a handful of simple ingredients and minimal prep, this dish comes together in under 30 minutes.
Ingredients
- 8 ounces uncooked whole wheat penne
- ½ cup organic vegetable broth
- 1 (12-ounce) package frozen butternut squash, thawed (or roasted, mashed fresh butternut squash when in season)
- 2 tablespoons whipping cream
- 4 ounces shredded reduced-fat Italian blend cheese
- 2 teaspoons chopped fresh sage
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
Directions
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Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a glass or ceramic baking dish with cooking spray to prevent sticking.
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Cook the Pasta: Bring a large pot of water to a boil. Cook the whole wheat penne according to the package instructions until al dente. Drain and set aside.
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Prepare the Butternut Squash Sauce: While the pasta is cooking, combine the vegetable broth and thawed butternut squash in a medium saucepan over medium heat. Cook for about 3 minutes, stirring occasionally, until the mixture is heated through. Remove the saucepan from heat and stir in whipping cream, 2 ounces of shredded cheese, chopped fresh sage, salt, and pepper. Mix until well combined.
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Combine and Transfer: Add the cooked pasta to the saucepan and toss until evenly coated with the creamy butternut squash sauce. Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle the remaining 2 ounces of cheese over the top.
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Bake to Perfection: Place the dish in the preheated oven and bake for 10 minutes, or until the cheese is fully melted and slightly golden.
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Garnish and Serve: Remove the pasta from the oven and garnish with extra fresh sage leaves. Serve warm and enjoy!
Serving & Storage Tips
- This dish pairs beautifully with a side salad, garlic bread, or roasted vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
Makes 4 servings (~1 cup per serving).
Per Serving: ~362 calories
This creamy butternut squash pasta bake is the perfect balance of comfort and nutrition, making it a satisfying dish for fall or anytime you crave a creamy, cheesy pasta with a healthy twist.
