Baked Butternut Pasta is a wonderful way to celebrate this time of year. This easy pasta dish with a creamy butternut squash sauce is hearty enough to be a vegetarian meal or would also be great as a fall side dish. Served with a crusty bread and white wine, it makes a perfect meal for cold nights.
There are just a few simple steps to this recipe. Butternut squash is simmered in a vegetable broth with onion and garlic, then pureed with the addition of parmesan cheese, ricotta cheese and fresh thyme. It is combined with penne pasta and baked to a golden brown.
This baked butternut pasta recipe is very easy to make.It is a good main dish for entertaining as you can put it together the day before and bake it the next day when you are ready to serve it.
If you like vegetable based pasta dishes check out Roasted Eggplant Ziti and Mushroom Bolognese.
If you would like to try some other penne pasta recipes with a creamy sauce, check out Creamy Garlic Spinach Penne, Creamy Chicken Piccata Pasta, Creamy Mushroom Pappardelle and Creamy Sausage Mushroom Rigatoni.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- Choose a squash that feels heavy for its size with a matte, non-shiny skin. This indicates it’s ripe and sweet. Read 5 Quick Tips for Choosing Winter Squash.
- Store uncut butternut squash in a cool, dark place for up to a month. Once cut, it should be wrapped and refrigerated.
- If you are pressed for time, your grocery store may offer pre-cut butternut squash cubes.
- Wrap fresh thyme in a damp paper towel, place it in a plastic bag, and store it in the refrigerator.
- Always cook pasta in salted water. This enhances the pasta’s flavor. If you can find tri-color penne it adds some nice color to the dish.
SPECIAL EQUIPMENT NEEDED:
- Large Pots: You will need one pot to boil the penne pasta and another pot or dutch oven to cook the onions and simmer the butternut squash.
- Blender, Food Processor or Immersion blender: Needed to puree the butternut squash pasta sauce.
- 9″ x 13″Baking Dish: After combining all the ingredients, you will transfer the mixture to a baking dish for the final bake. A rectangular or oval ceramic or glass baking dish would work best.
- Strainer or Colander: To drain the boiled pasta.
- Aluminum Foil (optional): If you prefer to cover your pasta while baking to keep it from drying out on top, you might need this.
SUBSTITUTIONS:
- Acorn squash or pumpkin can be good alternatives to butternut squash. They offer a similar texture and sweetness, though the flavors will be slightly different.
- The olive oil can be replaced with canola oil or vegetable oil. They are both neutral oils that won’t overpower the dish’s flavors. You could also use a little butter for a richer flavor.
- The yellow onion can be substituted with white onion, red onions or shallots.
- The fresh thyme can be substituted with sage leaves or other fresh herbs like rosemary. You could also use dried thyme. 1 teaspoon of dried thyme is enough to replace the fresh thyme.
- Rigatoni, fusilli, ziti or rotini pasta can be used in place of the penne pasta. They are all short pastas with different shapes that hold sauces hold sauces well and are suitable for baked pasta dishes. You could also use a short tubular shape of whole wheat pasta.
- Pecorino Romano and Asiago cheese are both hard cheeses that can offer similar textures and flavors to Parmesan cheese.
HOW TO STORE BAKED BUTTERNUT PASTA:
- You can refrigerate the butternut squash pasta bake for up to 3-4 days.Before storing, allow the baked pasta to cool to room temperature. Transfer the pasta to an airtight container or cover the baking dish with plastic wrap or aluminum foil.
- The pasta can be stored in the freezer for up to 2-3 months. Use freezer-safe containers or heavy-duty freezer bags. Try to remove as much air as possible to prevent freezer burn.
HOW TO REHEAT BAKED BUTTERNUT PASTA:
- To reheat the pasta in the oven,preheat your oven to 350°F (175°C). Place the pasta in an oven-safe dish, cover with aluminum foil, and bake for about 20 minutes or until heated through.
- The pasta can also be reheated in a microwave oven.Transfer a portion to a microwave-safe dish, cover loosely, and heat on medium power, stirring occasionally, until heate
Cook and drain the penne. Return it to the pot.
Heat the olive oil and cook the onions and garlic for 2-3 minutes.
Add the vegetable broth and butternut squash to the pot. Cook until the butternut is tender.
Pour the broth and butternut into a blender. Add the ricotta, half of the parmesan cheese, thyme and pepper. Puree until smooth.
Pour the sauce over the penne in the pot. Stir to combine.
Spoon the pasta into a 9″ x 13″ baking pan. Top with the remaining parmesan cheese.
Baked Butternut Pasta
Print This
Ingredients
- 1 pound penne pasta
- 1 tablespoon extra virgin olive oil
- 1 cup yellow onion, chopped (one large onion)
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 6 cups of peeled cubed butternut squash cut into 1½ cubes
- 1 cup ricotta cheese
- 1 cup parmesan cheese divided
- 1 tablespoon fresh thyme leaves
- ½ teaspoon black pepper
Instructions
Preheat the oven to 350 degrees.
Put a large pot of water with a pinch of salt on the stove over high temperature for the pasta.
When the pasta water boils, add the penne to the pot and cook for 2 minutes less than the package directions say to do for Al dente pasta. You want the penne to be slightly undercooked because it will soften further during the baking process.
Drain the pasta and rinse it under cold water. Return the cooked pasta back to the cooking pot.
In a large pot, heat the olive oil over medium low heat. Add the onion and garlic and cook for 2-3 minutes until they begin to soften.
Add the vegetable broth and butternut squash to the pan and bring to a boil. Reduce the heat to medium low and simmer until the squash is tender. This will take about 12-15 minutes. Cool it for 5 minutes.
Pour the broth and butternut squash mixture into a blender or food processor. Add the ricotta cheese, ½ cup of the parmesan cheese, thyme and black pepper. Puree until smooth. Taste the sauce and add some salt to taste.
Add the squash mixture to the penne in the pot and combine well. It will seem a bit soupy and that is how it should be. The pasta will absorb the moisture during the baking process.
Spoon the penne into a 9 x13 baking pan which has been lightly sprayed with non stick cooking spray. Sprinkle the top with the remaining parmesan cheese.
Bake uncovered for 30 minutes until heated through with lightly browned melty cheese on top.
