Here’s a Cheesy Butternut Squash Penne Pasta Bake that’s a delicious alternative to a tomato based pasta bake!
I love a big baked pasta dish and this one is quite tasty with butternut squash as the base for the sauce. I had some burrata that needed to be used for a nice topping on this casserole. You could use more grated gouda, mozzarella or any melty cheese you want. The brown butter sage was a last minute decision and I really liked it! Drizzling the browned butter on top was delicious!Print
Cheesy Butternut Squash Penne Pasta Bake
- 1 pkg. pre-cut Butternut squash
- 1 shallot, cut in half (could use regular onion)
- 8 cloves garlic (leave skins on)
- olive oil
- dried oregano
- chili flakes
- salt & pepper
- 1 C. ricotta
- 1 Tbls. Italian Seasoning
- 1/2 C. half & half (could use milk)
- 2 large handfuls of baby spinach
- 1/2 C. sun dried tomatoes packed in oil, chopped
- 3/4 C. grated gouda cheese
- 1/4 C. grated parmesean
- 2 balls burrata
- 1 lb. penne
Garnish with Browned Butter Fried Sage leaves:
- 1/2 stick butter
- handful fresh sage leaves
Preheat oven to 425°. On baking sheet, toss together squash, shallot and garlic with some olive oil, oregano, chili flakes and salt & pepper. Roast about 20 minutes or so until the squash is tender. Remove from oven. Discard the skins from garlic and place squash, garlic, shallot, ricotta cheese, half & half, and Italian seasoning in food processor. Puree until smooth. Taste and adjust seasoning as needed.
Cook penne according to package directions. Drain pasta and reserve a little pasta water. Add pasta back into pot. Add butternut squash sauce, sun dried tomatoes, spinach, shredded gouda and parmesan. Stir to combine.
Add pasta to a baking dish, top with torn burrata and bake about 15 minutes, until cheese is melted and casserole is heated through.
While pasta is in the oven, add a half stick of butter to sauté pan and heat over medium heat. Add handful of fresh sage leaves and cook until butter is browned and sage is crispy.
When pasta is finished cooking, remove from oven. Top with sage leaves and, if desired, drizzle the browned butter on top!