Ultimate Creamy Butternut Squash Pasta Bake: A Healthy & Flavorful Weeknight Delight
This Butternut Squash Pasta Bake is truly a culinary masterpiece for your weeknight dinners! It’s generously loaded with plant-based protein, features an absolutely divine butternut squash pasta sauce, and delivers an unbelievably delicious taste that will have everyone asking for seconds.
If you’ve been following my culinary adventures on Instagram, you undoubtedly caught a glimpse of the creation of this utterly sensational Butternut Squash Pasta Bake. The response from you all was absolutely overwhelming – so many of you expressed an intense desire to try this recipe! I’m thrilled to announce that the wait is finally over. What better day to share this comforting, hearty dish than on National Pasta Day itself? This pasta bake is designed to be effortlessly easy, with straightforward steps that promise a truly rewarding result. And here’s a little secret: it tastes even more incredible as leftovers, making it perfect for meal prep throughout the week.
Why This Butternut Squash Pasta Bake Will Become Your New Favorite
This isn’t just another pasta dish; it’s a vibrant celebration of flavor, texture, and wholesome ingredients. What makes this Butternut Squash Pasta Bake truly stand out is its incredible combination of a rich, creamy sauce, hearty roasted vegetables, and a protein-packed pasta that satisfies without feeling heavy. It’s the kind of meal that brings warmth and comfort to your dinner table, perfect for chilly evenings or busy weeknights when you need something nutritious and incredibly satisfying. The simplicity of its preparation belies the depth of flavor it achieves, proving that wholesome cooking doesn’t have to be complicated. Whether you’re feeding a family or looking for delicious meal prep options, this bake delivers on all fronts.
The foundation of this butternut squash pasta bake lies in some truly divine, wholesome ingredients. At its core is a luxuriously creamy pasta sauce, crafted from the butternut squash itself, which transforms into a velvety texture reminiscent of a rich Alfredo sauce. Honestly, this incredible sauce alone makes this recipe a winner! But of course, I couldn’t stop there. To elevate the bake even further, I added the sweet, caramelized notes of oven-roasted onions, juicy burst cherry tomatoes, and earthy mushrooms. The harmonious blend of these ingredients creates a symphony of flavors that is both comforting and sophisticated. We then fold in nutrient-rich kale, a generous layer of cheese, and finish it off with a crispy breadcrumb topping, before baking it to golden perfection. And let’s not forget to talk about one of the most vital components in this entire magnificent dish.
The Power-Packed Pasta Choice: Chickapea Pasta
Ah, the pasta! Yes, my friends, I have an exciting surprise for you. For this bake, I opted for Chickapea Pasta’s incredible gluten-free pasta. And I have yet *another* fantastic surprise: there’s an amazing giveaway waiting for you at the very end of this post! Now, I don’t mean to boast, but I *must* brag a little: my husband, who typically isn’t a massive fan of gluten-free pasta and prefers the traditional varieties, has been absolutely gobbling this dish up! He is genuinely LOVING Chickapea Pasta, and frankly, that’s all the compliment I needed to know it’s a hit. What makes Chickapea’s Pasta so special? It’s crafted from only two simple ingredients: chickpeas and lentils. Nothing else! This commitment to natural, wholesome ingredients is something I deeply appreciate. It’s also organic, vegan, kosher, and non-GMO, aligning perfectly with a health-conscious lifestyle. As you might know, I’ve been increasingly integrating lentils into recipes on the blog, so this aspect truly captured my attention. I adore that this pasta is packed with an impressive 27g of protein per serving – that’s absolutely insane! This means you can indulge in a truly satisfying pasta dish and feel completely full and energized, thanks to its high protein content and generous 13g of fiber.
Crafting the Velvety Butternut Squash Sauce
Now, let’s talk about that exquisite butternut squash sauce. My love for butternut squash runs deep, and I’ve featured it quite a few times on my blog in various delicious forms: from a comforting soup, to another delightful soup, and even in a creamy pasta dish. I’m definitely sensing a delicious pattern here! When butternut squash is cooked, it becomes incredibly soft and naturally creamy, making it an ideal base for any dish that requires a smooth, luxurious texture. For this recipe, I chose to roast the butternut squash in the oven. This method significantly enhances its flavor compared to boiling, imparting a deeper, more caramelized sweetness. Plus, it frees you from standing over the stove, constantly monitoring it. In fact, for ultimate convenience and flavor development, the butternut squash, along with the onions, tomatoes, and mushrooms, are all roasted at the same time. Talk about a brilliant time-saver and a shortcut to flavor heaven! As these ingredients roast, your kitchen will be beautifully perfumed with their incredible aromatics. Honestly, the moment they came out of the oven, I couldn’t resist popping a hot roasted tomato into my mouth. Then a piece of tender butternut squash. Okay, maybe about five pieces… but who’s counting? Let’s just pretend I didn’t also devour a quarter of the mushrooms before they made it into the pasta. My anticipation to taste the finished pasta sauce after this roasting stage was immense!
Assembling Your Delectable Butternut Squash Pasta Bake
After perfectly cooking the Chickapea Pasta and preparing our beautifully roasted onions, tomatoes, and mushrooms, it’s time to bring all these wonderful components together in your casserole dish. Once the pasta and roasted vegetables are nestled comfortably, I generously pour that utterly divine butternut squash sauce right over the top. This sauce, created effortlessly in my Vitamix, is truly magnificent. The powerful blender ensures everything is combined so incredibly smoothly that I practically wanted to drink this sauce straight from the pitcher! The rich color and luxurious swirl of the blended sauce are a testament to its creamy perfection, promising an unparalleled base for our bake.
Once the luscious sauce is poured over the pasta and vegetables, the next steps are wonderfully simple. We then add a generous sprinkle of your chosen cheese, fresh, vibrant kale, and a crunchy breadcrumb topping for that irresistible golden crust. After these final touches, it’s off to the oven for a quick bake. The resulting butternut squash pasta bake is nothing short of divine – incredibly delicious, deeply satisfying, and remarkably filling. I’ve found myself adding it to nearly every meal, and remarkably, it seems to improve with each passing day in the fridge, making leftovers an absolute treat. It’s also incredibly easy to reheat, ensuring your family can enjoy this wholesome and comforting meal for days on end with minimal effort.
VITAMIX GIVEAWAY ALERT!
Oh, hello again, wonderful friends! With the holiday season upon us, you know a fabulous giveaway is definitely in order! I’ve had the immense pleasure of teaming up with both Chickapea Pasta and Vitamix to offer you an amazing prize pack. This incredible package includes a brand-new Vitamix blender (which I personally adore and used to create the silky-smooth sauce for this very pasta bake), a case of delicious Chickapea pasta, and a host of other fantastic items! I can personally guarantee that a Vitamix is the absolute best option for achieving that perfect, creamy consistency in your sauces, making it an invaluable tool for this pasta bake and countless other recipes.
All you need to do to enter this exciting contest is follow these simple steps:
- Log in to the Rafflecopter widget provided below using either your email address or your Facebook account. Once you’ve logged in, you’ll see several options to earn entries into the contest by liking or following various Facebook and Instagram accounts. Each action counts as an entry, increasing your chances to win!
- To secure your Facebook entry, simply click the button for the specific Facebook page you wish to like. After liking the page, click the “I visited” button to confirm your entry.
- For your Instagram entry, click on the Instagram account you’d like to follow. Once you’ve followed the account, type the exact name of the account into the designated box and then click “Enter” to register your entry.
a Rafflecopter giveaway
Good luck to everyone entering! I hope you enjoy this incredible Butternut Squash Pasta Bake as much as I do.
Butternut Squash Pasta Bake
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Ingredients
- 1 box Chickapea Pasta, Penne (227g)
- 5 cups butternut squash, peeled, and cut into cubes, 1.105kg
- 1 cup cherry tomatoes, sliced in half, 170g
- 6 cups mushrooms, sliced, 396g
- 2 cups kale, chopped into bite size pieces and washed and dried
- 3 tablespoons olive oil, 45ml
- Sea salt and ground black pepper to taste
- 10 cloves garlic, not peeled
- ½ large red onion, cut into large quarters
- 1 ½ cups vegetable broth, 350ml
- ½ cup unsweetened almond milk, 120ml
- ½ teaspoon sea salt
- ½ teaspoon red pepper flakes, optional
- 1 cup shredded cheese, vegan or vegetarian
Breadcrumb toppings:
- ½ cup ground gluten free breadcrumbs, 75g
- 1 ½ tablespoons melted vegan butter, 22.5ml
- Salt and pepper to taste
Instructions
- Preheat your oven to 400 degrees °F/204°C.
- Bring a pot of salted water to a boil. Add your Chickapea pasta and cook according to package directions. Remove from water, and set aside until ready to use.
- You’ll need about three baking sheets for this, or just split the sheets between the ingredients.
Spread the butternut squash, tomatoes, and mushrooms separately on a baking sheet. Add the garlic cloves and the onions – I love to add about 4 cloves and a few pieces of onions to the butternut squash section (that’s going into the sauce), and distribute the rest over the tomatoes and mushrooms. Drizzle the olive oil over it all, and the salt and pepper and mix together with your hands or a wooden spoon to toss it with the veggies evenly. - Bake for 35 minutes in the oven until the butternut squash is completely cooked through. Remove from the oven and allow to cool slightly. I love to now remove the peel from the garlic cloves and mash the garlic (with your fingers or a knife) for the tomatoes, mushrooms and extra onions section so it goes into the pasta mashed.
- To make the sauce: mix the vegetable broth, almond milk, ½ teaspoon salt, red pepper flakes, and everything on the butternut squash baking sheet (with its portion of garlic and onions) to your blender. I use a Vitamix for this. Blend together until creamy and smooth.
- In a greased casserole dish, add the Chickapea pasta, the mushrooms, the tomatoes, the kale, the ½ cup cheese along with the extra mashed garlic and onions. Pour the sauce over the pasta mix, and then stir to combine.
- Top with the rest of the cheese, and the breadcrumb topping. Bake for 15 minutes to set the pasta.
Remove from oven and allow to cool slightly. Dig in and enjoy!
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.