Creamy Butternut Squash and Sage Pasta Bake
Creamy Butternut Squash and Sage Pasta Bake
Step into a world of cozy comfort with this Creamy Butternut Squash and Sage Pasta Bake, a dish that celebrates the vibrant flavors of autumn in a deeply satisfying way. Originating from the rich tradition of baked casseroles and gratins, where hearty ingredients are combined and finished in the oven to achieve sublime textures and melded flavors, this recipe elevates the humble pasta bake to a gourmet experience. Sweet, tender butternut squash is roasted to perfection, deepening its natural sugars, then blended into a velvety, luscious sauce. This creamy foundation is generously infused with fresh, aromatic sage, a herb revered for its earthy notes that beautifully complement the squash. Perfectly al dente pasta is coated in this rich, savory mixture, creating a symphony of flavors before being crowned with a golden, crunchy topping of toasted breadcrumbs and nutty Parmesan cheese. The bake emerges from the oven bubbling and golden brown, promising warmth and satisfaction with every forkful. This vegetarian delight is not just a meal; it's an invitation to gather around the table and enjoy the complex sweetness, herbaceous balance, and satisfying textural contrasts that make it an ideal choice for a cozy weeknight or a show-stopping dish for entertaining. It’s comforting, wholesome, and a sophisticated twist on classic baked pasta dishes, firmly rooting it in the 'Pasta Bakes & Gratins' category.
- Preparation time
- 30 min
- Cooking time
- 45 min
- Total time
- 1 hr 15 min
- Servings
- 6
Instructions
Preparation
- 1Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized. Let cool slightly.
- 2While squash roasts, cook pasta according to package directions until al dente. Drain and set aside.
Sauce and Assembly
- 1In a large pot or Dutch oven, melt butter over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes. Stir in minced garlic and chopped sage; cook for 1 minute until fragrant.
- 2Add the roasted butternut squash to the pot. Pour in the vegetable broth and bring to a simmer. Cook for 5 minutes to allow flavors to meld.
- 3Carefully transfer the squash mixture to a blender or use an immersion blender to blend until smooth. Return the purée to the pot. Stir in the heavy cream and 0.5 cup grated Parmesan cheese until well combined and heated through. Taste and adjust seasoning with additional salt and pepper if needed.
- 4Add the cooked pasta to the squash sauce, tossing gently to ensure all pasta is evenly coated.
- 5Pour the pasta mixture into a 9x13 inch baking dish. In a small bowl, combine breadcrumbs with the remaining 1/4 cup grated Parmesan cheese. Sprinkle evenly over the top of the pasta.
Baking
- 1Bake for 20-25 minutes, or until the top is golden brown and bubbly. If the topping is browning too quickly, loosely tent with foil.
- 2Remove from oven and let stand for 5 minutes before serving. Garnish with fresh sage leaves, if desired.
Nutrition Information
- Calories
- 581 kcal
- Protein
- 19 g
- Fat
- 26 g
- Carbs
- 70 g
| Nutrient | Per serving |
|---|---|
| Calories | 581 kcal |
| Protein | 19 g |
| Fat | 26 g |
| Carbs | 70 g |
Tips
- For easier squash prep, cut the squash in half and roast face down for 20 minutes; it will be much easier to peel and cube once slightly softened.
- Ensure your pasta is truly al dente, as it will continue cooking in the oven and you want to avoid a mushy texture in the final bake.
- Serve this bake with a crisp green salad to balance the richness and provide a refreshing counterpoint.