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This Cheesy Butternut Squash Pasta Bake is the perfect cozy dinner for chilly nights. It combines familiar flavors (cheese, pasta, garlic) with a special twist (roasted squash, sage, and walnut breadcrumbs). The combination is both delicious and satisfying, perfect for sharing!
For more popular vegetarian pasta recipes, try: Peppery Pumpkin Orzo, Mushroom Miso Pasta, Mushroom Stroganoff, and Veggie Sausage & Brussels Sprouts Pasta.
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Why you'll love this recipe
- Hearty and Delicious: This yummy pasta bake ticks all the boxes. It has a comforting carb, lots of colorful veggies, cheese, and crispy breadcrumbs that take it over the top!
- Perfect for Fall & Winter: This pasta is bursting with seasonal flavors like garlic, sage, butternut squash, kale, and mushrooms.
- Crowd Pleasing Vegetarian Main: This roasted butternut squash pasta is a vegetarian main dish that everyone can love! It easily serves a crowd. And it can be prepped ahead. So it's great for easy entertaining—especially over the holidays.
- Make Ahead Friendly: You can assemble this pasta in advance, then bake it off right before eating. It's a great meal prep friendly dinner for busy weeknights. The big portions allows your family to enjoy leftovers the next day too!
Ingredients (and substitutes)
This vegetarian pasta bake is packed with veggies. It's also made with cozy fall flavors (like sage, walnuts)—and lots of cheese, of course! Here are the ingredients you'll need:
- Pasta: Rigatoni or penne work best. But you could substitute another kind of medium-sized pasta noodle.
- Butternut Squash: You only need a small butternut squash (about 1.5 pounds). You can substitute pumpkin or another type of squash.
- Mushrooms: A great source of umami in this vegetarian baked pasta. I like to use a mix of cremini and shiitake mushrooms. But feel free to use your favorite(s). If you don't like mushrooms, you can leave them out.
- Broth: A flavorful vegetable broth adds more umami to this dish. You could substitute chicken broth if you're not vegetarian.
- Kale: I use curly kale for the texture and bright green color. Or swap in lacinato kale or fresh spinach.
- Cheddar: Aged cheddar cheese adds the best flavor. It's sometimes called "old" or "sharp" . I use white cheddar, but orange cheddar works too. Aged cheddar has less moisture so it doesn't melt as smoothly. That's why this recipe uses a mix of mozzarella too!
- Walnuts: Toasted walnuts and panko make a delicious crisp topping. You could substitute pecans. Or if you have a nut allergy, simply leave them out.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Have extra butternut squash to use up? Try these other butternut squash recipes: Vegan Butternut Squash Pasta, Squash and Cheese Quiche, or Air Fryer Butternut Squash.
How to make (step-by-step photos)
This Butternut Squash Pasta Bake has a few components, but it's easier than you'd think. When the veggies are done roasting, the sauce and pasta will be cooked and ready to assemble! Here's how to make this recipe:
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Tips
- Don't overcook the pasta: The pasta should be less cooked than al dente, because it'll keep cooking in the oven. So, cook the pasta for 2 minutes less than the package indicates. Overcooked pasta is mushy and sad!
- It's supposed to look saucy: A good pasta bake recipe will start with lots of sauce, because the pasta absorbs more in the oven. Make sure you transfer all the delicious sauce to the casserole dish, before baking.
- Make ahead tip: If making this in advance, let the sauce and pasta cool separately before combining. Assemble the entire dish (except the breadcrumbs), wrap tightly, then store in the fridge for up to 2 days.
- Pairing suggestions: This hearty pasta can be enjoyed on its own. But it's also delicious paired with:
- A simple salad (like Lemony Swiss Chard Salad)
- Cozy soup (such as Potato Leek)
- Seasonal veggies (like Air Fryer Cabbage or Roasted Beets).
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📖 Recipe
Cheesy Butternut Squash Pasta Bake
Ingredients
Roasted Veggies
- 1½ lb cubed butternut squash (½-inch / 1.25cm cubes, 5 cups)
- 1 large diced yellow onion (2 cups)
- 3 cups chopped mushrooms (cremini, shiitake, other)
- 1 tablespoon extra virgin olive oil
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
Crispy Walnut Breadcrumbs
- 1 tablespoon extra virgin olive oil
- ⅓ cup panko breadcrumbs
- ¼ cup chopped walnuts (raw and unsalted, see note 1)
Pasta
- 1 lb dried rigatoni pasta (or penne or other medium sized noodle)
- 3 tablespoons extra virgin olive oil
- 4 cloves minced garlic
- ⅓ cup all purpose flour
- 3 cups milk
- 2 cups vegetable broth
- 1 teaspoon dried sage
- 1 tablespoon fresh thyme leaves (see note 2)
- 1 teaspoon fine sea salt
- ¼ teaspoon black pepper
- 3 cups chopped kale (see note 3)
- 2 cups shredded aged cheddar
- 1½ cups shredded mozzarella (low moisture, see note 4)
Instructions
- Preheat: Position oven racks in the upper- and lower-thirds of oven. Preheat to 425℉ (220℃).
- Roast Veggies: Line two baking sheets with parchment. Spread 1½ lb cubed butternut squash on one sheet. Spread 1 large diced yellow onion and 3 cups chopped mushrooms on the other. Toss veggies with 1 tablespoon extra virgin olive oil to coat. Sprinkle with ½ teaspoon fine sea salt and ¼ teaspoon black pepper. Bake—with the butternut squash on the upper rack—until golden brown, about 25 minutes.
- Cook Pasta: Meanwhile, bring a large pot of salted water to boil. Cook 1 lb dried rigatoni pasta for 2 minutes less than al dente, according to package instructions. Drain the pasta.
- Make Breadcrumbs: Warm 1 tablespoon extra virgin olive oil in another large pot over medium-low heat. (Pot needs to be big enough to hold pasta and sauce). Stir in ⅓ cup panko breadcrumbs and ¼ cup chopped walnuts. Cook, stirring frequently, until golden, 4 to 6 minutes. Transfer to a small bowl and season with salt and pepper to taste.
- Start Sauce: Wipe out any crumbs from the pot. Warm 3 tablespoons extra virgin olive oil over medium heat. Add 4 cloves minced garlic and cook, stirring frequently, until garlic is golden, about 2 minutes. Sprinkle in ⅓ cup all purpose flour and stir to coat. Stir in 3 cups milk, 2 cups vegetable broth, 1 teaspoon dried sage, 1 tablespoon fresh thyme leaves, 1 teaspoon fine sea salt, and ¼ teaspoon black pepper. Let sauce come to a bubble, stirring occasionally. Then cook, stirring frequently, until the sauce thickens slightly to coat the back of a spoon, 1 to 3 minutes. Reduce heat to low.
- Combine: Add cooked pasta to the sauce. Stir to coat. Add 3 cups chopped kale and the roasted butternut squash, mushrooms, and onion. Stir well to mix. (It should be very saucy).
- Assemble and Bake: Combine 2 cups shredded aged cheddar and 1½ cups shredded mozzarella in a small bowl. Transfer half the pasta into a 9x13-inch (23x33 cm) casserole dish. Sprinkle with half the cheese. Layer remaining pasta, sauce, and lastly the cheese. Bake on the upper rack (see note 5) until bubbling and golden brown, 10 to 15 minutes. Scatter walnut breadcrumbs on top and serve.
Notes
- Walnuts: Can substitute pecans. If you have a nut allergy, just omit entirely.
- Thyme: Use fresh thyme if you can. It's prettier and has more subtle flavor. If you must substitute, use one-third the amount of dried thyme because it's more concentrated. For 1 tablespoon fresh thyme, use 1 teaspoon of dried thyme.
- Kale: Curly kale will give you a brighter green color. But you can substitute lacinato kale or spinach.
- Mozzarella: Use low-moisture mozzarella (also known as Pizza Mozzarella), rather than fresh mozzarella for this recipe.
- Rack Positions: Most ovens are consistently hottest on top. You'll also want to put the casserole dish on the upper rack to maximize browning. If your casserole dish is tall, you may need to reposition the upper rack slightly in the final step.
- Make Ahead Tip: If you plan to make the whole casserole in advance, let the sauce and pasta cool before combining. Assemble completely, wrap tightly with plastic wrap, refrigerate for up to 2 days. Let sit on the counter while the oven preheats. Then bake as directed. Breadcrumbs can be made fresh before serving.
- Storage & Reheating: Leftovers can be refrigerated for up to 3 days. Reheat in the microwave or covered with foil in a 350℉ (177℃) oven.
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