• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
I'm Bored, Let's Go...
  • COOK SOMETHING
    • Plant Based
    • Main Dishes (not Plant Based)
      • Beef, Lamb, Pork
      • Chicken & Turkey
      • Fish, Shellfish
      • Pasta, Pizza
    • Appetizers/Snacks
    • Soups/Stews
    • Side Dishes
    • Salads
    • Sauces & Salad Dressings
    • Breakfast
    • Desserts, Baked Goods
  • DRINK SOMETHING
    • Martini Madness
    • Other Cocktails
    • Non-Alcoholic Drinks
  • DO SOMETHING
    • Decorate
  • About

Cheesy Butternut Squash Penne Pasta Bake

by Judy

This post may contain affiliate links.

Jump to Recipe·Print Recipe

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

Print Recipe
Pin Recipe

  • Author: Judy

Ingredients

Units Scale
  • 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

Instructions

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!

Equipment

Image of Food Processor

Food Processor

Buy Now →
Image of Box Grater

Box Grater

Buy Now →
Image of Handheld Rotary Cheese Grater

Handheld Rotary Cheese Grater

Buy Now →

Did you make this recipe?

Tag @imboredletsgo on Instagram

Please Share!

  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to email a link to a friend (Opens in new window)
  • Click to print (Opens in new window)

Related

Filed Under: Cook Something, Pasta, Pizza, Plant Based, Plant-Based/Vegan/Vegetarian

Previous Post: « My Favorite Fudge
Next Post: Gochujang Noodles with Pork or Chicken »

Primary Sidebar

Connect With Me

  • Facebook
  • Instagram
  • Pinterest

Get new recipes direct to your inbox

Footer

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Categories

As an Amazon Associate I earn from qualifying purchases. Copyright © 2025 ·