Baked Pasta With Butternut Squash | #1 Fall Recipe!
This creamy baked butternut squash pasta is the ultimate fall pasta recipe! It's very similar to baked ziti with red sauce but instead, the sauce is made up of stewed butternut squash with chicken stock, butter, and sage. The delicious sauce coats the penne pasta (use ziti, rigatoni, etc) and is mixed with cubed mozzarella and Parmigiano Reggiano cheese. To make it look and taste even better the baked butternut squash pasta is topped with crispy sage leaves. I hope you enjoy this easy fall pasta recipe!
MORE FALL/THANKSGIVING RECIPES:
ROASTED ACORN SQUASH TWO WAYS:
APPLE AND SAUSAGE STUFFED ACORN SQUASH:
INGREDIENTS
- 1 pound penne (ziti, rigatoni, etc…)
- 4 cups butternut squash - cubed
- 1 medium onion - diced
- ¾ cup Parmigiano Reggiano - grated
- ½ pound mozzarella cheese - ⅔ cubed, ⅓ shredded
- 2 ounces tomato paste
- ¼ cup plus sage - chopped and leave some leaves whole
- 2 cups low sodium chicken broth
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
INSTRUCTIONS
1. Saute onion in the butter and garlic over medium-low heat until soft.
2. Add in the tomato paste, chicken stock, butternut squash, chopped sage, salt, pepper, and cook uncovered over medium heat until softened. About 20 minutes.
3. Cook pasta to very al dente. About 2 minutes less than the package instructions.
4. In a large bowl add ¾ of the butternut squash sauce and the pasta. Add in the parmesan cheese and cubed mozzarella. Gently mix together.
5. In a lightly oiled 9 by 13” baking dish add a hefty coating of the remaining sauce to the bottom. Add the pasta and top with any remaining sauce and the shredded mozzarella.
6. Cover with parchment paper then foil and bake for 20 minutes at 400f.
7. Remove the covering and cook for 10 more minutes. If you want the cheese browned broil for a few minutes, but watch carefully to avoid burning.
8. Sprinkle with remaining sage leaves and grate a bit more parmesan cheese on top. Enjoy!
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Butternut Squash Pasta with Parmesan Cheese Sauce ????????| FALL RECIPE
The cool fall weather has arrived and what better way to celebrate than with a comforting fall-inspired recipe? This Butternut Squash Pasta with Parmesan Cheese Sauce is the perfect recipe to kick off the new season! It is a great weeknight recipe that goes over well with adults and kids ????????
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INGREDIENTS
For the Squash:
•1 pound butternut squash, seeds removed and peeled, cut into 1-inch cubes
•1/2 tsp. salt
•1/2 tsp. ground black pepper
•1 tbsp. olive oil
•1 large shallot, peeled and cut in half
For the Parmesan Cheese Sauce:
•3 tbsp. butter
•3 tbsp. all-purpose flour
•1 garlic clove, finely chopped
•1 1/2 cups 2% milk
•1/2 tsp. ground nutmeg
•1/2 tsp. ground black pepper
•1 bay leaf
•3 cups Parmigiano Reggiano cheese, grated
For the Pasta:
•Water, for boiling
•1 tsp. salt
•300 g paccheri pasta (or short pasta of your choice)
•4 kale leaves, stems removed and leaves chopped
DIRECTIONS
• Preheat the oven to 425 degrees F. Place the cubed squash on a parchment-lined baking tray and sprinkle evenly with salt and pepper. Add the olive oil and use your hands to toss everything to combine. Bake in the oven for 30 minutes. After 30 minutes of baking, add the shallot to the squash and continue to bake for another 30 minutes. This will ensure the shallot doesn't overcook in the oven. Once cooked, remove from the oven as set aside.
• Next, make the bechamel. Heat a small pot over medium-high heat. Add the butter and let it fully melt before adding the flour. Use a whisk to combine the butter and flour and cook for 2-3 minutes to remove the flour taste. Next add the chopped garlic and cook for an additional 30 seconds.
• Add 1/2 cup of milk at time to the pot, whisking to fully combine before adding more. This will ensure that the bechamel remains smooth and there will be no lumps. Continue this process until all the milk is added, then reduce the heat to low. Add in the ground nutmeg, pepper, bayleaf and 2 cups of Parmesan cheese. Mix until the cheese is fully melted, then remove from the heat and set aside for later.
• Bring a large pot of water to a boil and add 1 tsp of salt. Add the pasta to the boiling water and cook until al dente, about 10-12 minutes. Halfway through cooking, reserve 3/4 cup of pasta water for later use. Once the pasta is al dente, add the kale to the pot, stir, and then drain the pasta and kale.
• To make the sauce, add the butternut squash, shallot and bechamel to a food processor and puree until smooth. While blending, pour in the reserved pasta water to loosen the sauce. Add additional water as needed.
• Place the drained pasta and kale back into the pot and add in the butternut squash sauce. Toss to combine.
• You can enjoy the pasta as is, or bake it. To bake, place the pasta in an 8x8-inch baking dish that is lightly greased with olive oil. Top with 1 cup of Parmigiano Reggiano cheese and broil at 500 degrees F for 2-3 minutes until bubbly and golden.
• Serve on its own or paired with Blue Grouse Winery's Quill Q Red wine. Enjoy!
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This recipe was developed in collaboration with Town Hall Brands and features Blue Grouse Winery's Quill Q Red wine.
Please drink responsibly.
Roasted Butternut Squash Pasta with Creamy Green Sauce ????
Roasted Butternut Squash Pasta with Creamy Green Sauce ????
Don’t forget to grab your seat for the NEURO Academy Experience, where you can join us for 3 days of Live Q&A and you can cook along with me! I’m making an Italian Creamy White Bean Skillet with Greens and Walnut Parm! Link in bio @thebraindocs
Ingredients:
For the squash:
1 lb chopped butternut squash sprayed with some oil roasted at 350 F for 45 minutes
For the sauce:
Extra virgin olive oil spray
1 small onion, chopped
3-4 cloves of garlic, minced
1 15 oz can of white beans, drained
4 cup of spinach or any leafy green
1/4 cup of water to cook the spinach down
1/4 cup of nutritional yeast
Freshly ground black pepper
1/4 tsp crushed red pepper, more for serving
1 1/2 cup of unsweetened soy milk, more if the sauce is too thick
Zest of a small lemon
Juice of 1 lemon
Pinch of salt
For the pasta:
Any whole grain or legume pasta
For garnish:
1/4 cup of fresh basil, chopped or chiffonade cut
3-4 tbsp roasted pumpkin seeds
Enjoy! ????
#brainhealth #healthrecipes #healthydinner #healthyfood #healthylifestyle #brain #antioxidants #squash #dinner #dinnertime #easyrecipes #plantbased
Butternut Squash & Mascarpone Pasta Sauce - Super Creamy - Recipe # 176
A recipe for a super creamy pasta sauce with a whole butternut squash and mascarpone cheese! We love these type of comfort food pasta sauces that are quick and super delicious.
Ingredients for 2 persons:
1 whole butternut squash
1 onion
2 cloves of garlic
1 dl vegetable stock
2 large tbsp mascarpone cheese
salt & pepper to taste
pasta (macaroni elbows)
For garnish: parmesan cheese and fresh basil
Music:
Sunshine - Delicate Steve
YouTube Royalty Free Music
Cooking with butternut squash Butternut squash recipes How to cook a butternut squash Healthy pasta dish with butternut Creamy and healthy pasta dish
Pasta in Squash Sauce | Pasta at Kalabasa
Sausage & Butternut Squash Pasta
This super cozy pasta recipe is absolutely perfect for the fall season! Made from large tubular pasta and a butternut squash sauce, the flavors are impeccable and serves a crowd!
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INGREDIENTS
- 2 lb butternut squash
- 1 head garlic
- 1 lb Italian sausage, sliced into 1/4-inch pieces
- 1 lb paccheri pasta
- 1 cup chopped onion
- 1 1/2 tsp salt
- 1 tbsp chopped sage
- 1 tsp crushed red pepper flakes
- 6 oz tomato paste
- 1 – 1 1/2 cups pasta water
- 4 oz grated Parmesan cheese
INSTRUCTIONS
Preheat oven to 400°F. Remove the stem of the squash and slice it in half lengthwise. Discard the seeds. Drizzle the cut sides with 1 tbsp olive oil and set the cut side down on a parchment-lined baking sheet.
Slice off the stem and about 1/4-inch from the top of the head of garlic, exposing all the cloves. Place in the center of a square of aluminum foil. Fold up the corners of the foil and tightly pinch to create a packet.
Place both the squash and garlic in the preheated oven. Cook the squash until tender and softened, 30-40 minutes. Cook the garlic until golden brown and soft, 40 minutes.
Once the squash is done cooking, start the pasta. Bring 4 quarts of water to a boil and add 2 tbsp salt. Pour in the pasta and cook until al dente. Paccheri pasta will be about 12-15 minutes. Once al dente, remove from the water until ready to add to the sauce.
While the pasta is cooking, prepare the sauce. In a 6-quart Dutch oven, add 1 tbsp olive oil over medium heat. Add the sausage and spread to an even layer. Sauté until browned on both sides, 6-8 minutes. Remove the sausage from the Dutch oven and add the onion, salt, and garlic. Sauté until softened, 4-6 minutes. Add the red pepper flakes and sage. Then add the tomato paste. Stir and cook the tomato paste until darker in color and just beginning to stick to the bottom of the Dutch oven.
Add the scooped out squash and 1 cup of pasta cooking water. Use a potato masher if the squash needs to be further mashed. Turn the heat to low. Stir until smooth.
Add the pasta and stir until it is all coated in sauce. Add the reserved sausage and Parmesan cheese. Stir and serve.
#fall #pasta #squash